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Recipe for pistachio pesto by Elia Sebregondi | Pasta

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This works with any form of pasta you want. In case you can’t get yuzu kosho, you should use a bit of minced inexperienced chilli and citrus zest.

Serves 4
uncooked pistachio kernels 100g, shelled
additional virgin olive oil 100ml
garlic 1 clove
mint leaves 20
yuzu kosho 1 tsp, or a combination of minced inexperienced chilli and a bit of citrus zest
flaked sea salt 1 scant tsp
freshly squeezed lemon juice 1 tbsp
pasta 400g

Place all of the substances, besides the pasta, in a small blender and pulse till effectively mixed and you’ve got a easy paste.

Prepare dinner your pasta in loads of salted water in accordance with packet directions. When finished, drain your pasta, retaining a bit of of the cooking water, then toss by means of the pesto, loosening if wanted with cooking water. Divide between bowls and serve instantly.

Elia Sebregondi is head chef and co-owner at Officina 00, London EC1

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