ABOUT THE RECIPE
Recreate at home one of the most famous Sicilian recipe
1 cup (100 g) unsalted pistachios
2 oz (60 ml) extra virgin olive oil
pinch of salt & pepper
half clove of garlic (optional)
2 tablespoons grated Parmigiano Reggiano (optional)
blender, food processor, or mortar & pestle
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
In a dry pan over medium-high heat, toast the pistachios for 4-5 minutes or until fragrant and starting to take on a darker color.
In a blender, food processor, or mortar & pestle, blend the pistachios with the olive oil, salt & pepper, and garlic. Stir in the Parmigiano Reggiano cheese.
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