Best Spaghetti Sauce Recipes


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Fusilli with pistachio pesto

An interesting alternative to ligurian pesto with pine nuts, the sicilian recipe that uses pistachios instead.


- 1 pound fusilli pasta
- 1 pound of pistachios, preferably Bronte (the world capital of Pistachios)
- a few leaves of basil
- 1 clove garlic
- a pinch of salt
- extra-virgin olive oil of good quality
- parmesan cheese, broken in pieces
This procedure description uses a mortar with its pestle, however a food processor could be substituted.


First peel the pistachios
Then put in the mortar all of the ingredients (except the oil)
Start pounding with the pestle.
When mixture starts to break down, then begin to pour in the oil continuous while continuing to pound the mixture.
Slowly add the remaining ingredients, continuing to crush and add oil as needed, until mixture has a nice and appetizing texture.
But as mentioned before ... just put everything in the food processor! Just don't liquefy; keep a somewhat coarse texture.

While this is going on we can boil our pasta in a pot filled with boiling water; cook the fusilli as per package instructions.
Drain the pasta and toss in pan with the pistachio pesto sauce
Serve your guests garnishing each plate with some pistachios and a few basil leaves for decorating...