• 1/26 Nat Pistachio Day 2

    From Dave Drum@1:3634/12 to All on Wed Jan 25 05:01:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fusilli w/Pistachio Pesto
    Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
    Yield: 5 Servings

    1/2 c Shelled, peeled, unsalted
    - pistachios; + a handful,
    - rough chopped, reserved
    - for scattering over each
    - portion *
    3 tb Lightly toasted, blanched
    - almonds
    1 c (packed) fresh basil leaves
    1/2 c (packed) fresh flat-leaf
    - parsley leaves
    1/2 c Good quality extra-virgin
    - olive oil
    1/2 ts Sea salt
    Fresh ground pepper; white
    - or black

    1 lb Fusilli, penne or gemelli
    2 tb Salt
    3 tb Fresh grated Parmigiano
    - Reggiano or grana padano;
    - plus additional for table

    In a food processor, combine the pistachios, almonds,
    basil, parsley, olive oil, salt and pepper. Process,
    pulsing every few seconds until the mixture is blended but
    still has a slightly grainy consistency. Take care not to
    over-grind to avoid a paste-like result. Use a rubber
    spatula to transfer the pesto to a small mixing bowl.
    Press plastic wrap directly on the surface of the pesto
    and chill until you are ready to use it. For best results,
    use it within several hours of preparing.

    If you need to make it far in advance, proceed as above,
    transfer the pesto to a freezer container and cover with a
    thin film of olive oil; press plastic wrap directly on the
    surface and seal the container. When ready to use, thaw
    and continue with the recipe as below.

    Bring 5 quarts water to a rolling boil. Add the salt and
    the pasta at the same time. Cook precisely as indicated on
    the package directions. Just before draining, set aside
    1/2 cup of the pasta cooking water. Drain the pasta; while
    it is still dripping wet, return it to the pan. Add the
    pesto and the 3 tablespoons grated cheese, blending well
    with a wooden spoon and working in a few tablespoons of
    the reserved cooking water or more, if needed, to loosen
    up the sauce and coat the pasta evenly. Transfer to
    individual plates and scatter the chopped pistachios over
    each. Pass additional grated cheese at the table.

    * If the membrane of the pistachios don't peel off easily
    after rubbing them with your fingers, blanch them in
    boiling water for about 1 minute. Drain, shock in cold
    water, and dry the nuts in a paper towel. Toast them
    lightly, and when they cool, peel off any skins that
    haven't come off.

    Recipe by: Julia della Croce

    Serves 4 to 6

    From: http://www.npr.org

    Uncle Dirty Dave's Kitchen


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  • From Dave Drum@1:2320/105 to All on Thu Jan 25 18:01:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Pistachio Pesto
    Categories: Herbs, Nuts, Citrus, Cheese
    Yield: 16 Tablespoon

    2 c (packed) fresh basil leaves
    2 cl Garlic
    1/4 c Roasted pistachios; more for
    - optional garnish
    2/3 c Olive oil; as needed
    1 tb Lemon juice
    1/2 c Pecorino-Romano cheese;
    - shredded

    ROASTED PISTACHIOS: Shell pistachios and set your oven @

    Spread the pistachios on a rimmed cookie sheet. They
    should be in a single layer for even roasting.

    Roast for 6 - 8 minutes, stirring halfway through, or
    until the pistachios are fragrant and lightly browned.

    PESTO: Place basil, garlic, and roasted pistachios into
    a food processor. Process until the mixture is smooth.
    You may need to stop and scrape down the sides of the
    food processor. Once smooth (there will still be some
    small chunks), slowly pour in the olive oil, lemon
    juice, and pecorino romano cheese while the food
    processor is running.

    Process until the mixture is smooth, again, you may need
    to scrape down the sides of the food processor.

    Season with salt, and serve immediately over pasta,
    toasted bread, use it as pizza sauce, etc!

    UDD NOTES: If you use store-bought shelled and roasted
    pistacios as I do you can skip the first part of the
    directions. I have used Grana-Padano in place of the
    Pecorino-Romano - but be warned it is somewhat milder
    and alters the flavour profile subtly.

    RECIPE FROM: https://showmetheyummy.com

    Uncle Dirty Dave's Kitchen


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