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Add a photoAdapted from a recipe in Erica DeMane’s The Flavors of Southern Italy Yields about 2 cups of pesto.
Raciónes: 2 cups
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Ingredientes
- 1/2 cup shelled, unsalted pistachios
- 1/2 cup blanched almonds
- 1/2 cup hazelnuts
- 1/4 cup pine nuts
- 2 plump cloves garlic, coarsely chopped
- 1 cup (packed) basil leaves, chopped or torn
- 2/3 cup (packed) mint leaves, chopped or torn
- about 1/2 cup extra-virgin olive oil
- salt, to taste
Direcciones
- Preheat the oven to 350ºF. Begin by toasting the nuts in separate batches on a baking sheet just until golden and fragrant, about 10-12 minutes for the almonds and hazelnuts, and 7-9 minutes for the pistachios and pine nuts. (If you think youâll be vigilant enough, you can stick them all in the oven together in different pans, removing each kind of nut as it turns golden.) Set them all aside to cool.
- Using a towel or moistened hands, rub the skins off the hazelnuts. Combine everything in a food processor and pulse until reduced to a slightly chunky paste, adding more oil if necessary. Taste for salt, then store in a covered container in the refrigerator for up to a week.
- You can use this as a sauce for pasta, or as a topping for fish, chicken, vegetables, or foccacia. When I make this pesto, my daughter likes to spread a bit on a slice of french bread or ciabetta, and top it with thin slices of raw zucchini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 2 servings | |
| Calories 949 | |
| Calories from Fat 833 | 88% |
| Total Fat 96.51g | 121% |
| Saturated Fat 10.98g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 584mg | 17% |
| Total Carbs 15.69g | 4% |
| Dietary Fiber 7.2g | 24% |
| Sugars 4.08g | 3% |
| Protein 15.07g | 24% |
