A very fond memory of mine was entering into a shop in Taormina that was 100% dedicated to local pistachios. everything from dressings and oils, desserts, meat rubs and a station where you could crack open fresh pistachios and eat while you discover the endless pistachio wonders. The beauty of pistachios in this is you can add little to no cheese!
Ingredients
2 bunches fresh basil
2-3 tablespoons parmesan, freshly grated
1/2 tablespoon pinenuts
2-3 tablespoons unsalted pistachio nuts
1 tablespoon white vinegar
Extra virgin olive oil
Method
First things first, the chopping of the basil. Remove all of the leaves from the stalks and place in your weapon of choice – food processor, mortar and pestle, nutribullet or on a chopping board with a good knife.
Add a drizzle of olive oil and chop/pound until it starts to almost mash together and halve in size.
Add the nuts and some more oil and continue to bind together until you have reached the consistency you desire.
Lastly, mix in the cheese and vinegar.
Season with salt and store topped off with some more extra virgin olive oil. will keep in the fridge for up to a week.
Chanel's Tapas Bar 