meet the Sicilian pistachio pesto of your dreams

My family is from Sicily and when I had the chance to travel there in the fall of 2023, I discovered more about my roots. While exploring the food markets, I noticed that there were pistachios and capers everywhere. My pistachio pesto is inspired by my travels, heritage and the many chefs I have met along the way. The Olinda olive oil is a must in this recipe. It helps create the most luscious Sicilian pistachio pesto! This pesto plays well with any creamy cheeses (think fresh ricotta, burrata, mozzarella), meatballs, pasta, eggs and focaccia. The list goes on! I enjoy eating it right off the spoon. My nana would say "Shhhhh. This is the best part!"

Sicilian pistachios at the market

½ cup pistachios, shelled, roasted and unsalted

2-3 cloves of garlic, peeled and roughly chopped

1 good anchovy, optional

1-2 tablespoons drained capers

One bunch of fresh mint, about one cup

One bunch of fresh basil, about one cup

Zest and juice of ½ to 1 lemon

Kosher salt, to taste

Freshly cracked black pepper, to taste

Olinda olive oil, to taste

Using the food processor, combine pistachios, garlic, anchovy and capers until finely chopped. Add mint, basil, lemon zest, lemon juice, and pepper to taste. Add oil slowly, while the food processor is running until desired consistency is reached. Only add salt after you taste it, as it may not need any more.