An interesting and innovative pesto made purely of Pistachio nuts finely chopped and blended with extra virgin olive oil. It is known as the real Sicilian Pesto, full of enticing flavours, ideal as an ingredient for pasta, fish and meat dishes. Nice as part of a vinaigrette with a twist.

Penne al Pistachio

Ingredients for 4 portions:

– 250g Dried Egg Pasta
– 100g 5 Cheese Cream Sauce
– 50ml Milk
– 150g Pistachio Pesto
– Shavings of Parmigiano Reggiano

Cook the Penne pasta in salted boiling water until al dente. In the meantime heat the 5 cheese sauce and milk to form a creamy sauce.
Add the pistachio pesto.
Drain the pasta and toss in the sauce .
Serve at once with shavings of Parmigaino Reggiano.

Rack of Lamb with Pistachio Crust

Ingredients for 2 portions:

– 2×6 bone Racks of Lamb
– 1 Tbs Fresh Thyme
– 3 Tbs Pistachio Pesto
– 1 Tbs Extra Virgin Olive Oil
– 1 Tbs Fresh Breadcrumbs

Pan fry the racks of lamb to seal. Mix all the other ingredients together to form a paste and spread on the 2 racks of lamb.
Roast in a medium oven for approximately 12-15 minutes. Serve at once.

* Variations to the lamb the pistachio crust works wonderfully with Sea Bass fillets, salmon fillets etc.

A nice change in the traditional Beef Wellington using the Pistachio Pesto instead of mushrooms.