Pistachios, while not traditionally used in Italian pesto, enhance flavor and sweetness, making them a fantastic substitute for pine nuts. Their unique creaminess complements basil beautifully.
Using pistachios in pesto not only adds a bolder flavor but also introduces additional antioxidants to the mix, providing a nutrient-rich option for pasta dishes.
For the best results when making pistachio pesto, opt for the sweet Genovese basil variety, which brings out a delightful sweetness that pairs well with the nuts.
Pistachio pesto, with its charming flavor depth, suits a variety of pasta shapes, particularly those that can embrace the sauce like fusilli and gemelli.
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