At the mere mention of pesto, the Ligurian version made with basil usually comes to mind. But the sauce can be made dozens of other ways, and this pistachio pesto with bottarga epitomizes Sicily. Here's the recipe so you can enjoy it with spaghetti and either wax nostalgic for or dream about the Mediterranean island.
Bronte Pistachios
There are different types of pistachios on the market, and the Bronte pistachio is by far the sweetest and most fragrant. It has four distinct qualities: shape, color, flavor, and, in case of any doubts, the label.
In regard to the shape, the Bronte pistachio is not round, but elongated – if shelled, you can spot one immediately. If still in the shell, its ends are usually turned upwards.
Its skin color is deep purple, like that of an eggplant, but underneath, it’s bright emerald green. No shades of yellow – that hue is more characteristic of Greek pistachios.
When it comes to flavor, the Bronte pistachio is the sweetest – it sweetness is delicate but persistentt.
Again, if you have any doubts, then take a careful look at the packaging. Don’t let terms like "Bronte" or Sicilian Pistachio fool you – they could be nuts from the area of Agrigento or Raffadali. The product should have the Pistacchio di Bronte DOP mark.
Bottarga, Mediterranean caviar
With an intense amber color, funky aroma, and briny umami-rich flavor, bottarga is made from mullet or tuna roe sacs that have been dried and salt-cured. It's mainly produced in Sardinia, Sicily, Tuscany, and Calabria via a production process that hasn't changed since the time of the Phoenicians.
Pistachio Pesto With Bottarga Recipe
Here is how to use pistachios and bottarga to prepare an unusual pesto topping for your pasta.
Ingredients
1 lb. spaghetti
7 oz. shelled pistachios of Bronte DOP not toasted
1½ oz. Parmigiano-Reggiano
extra-virgin olive oil
½ clove of garlic
pasta cooking water
grated mullet roe bottarga
fresh basil leaves
Steps
Begin by grinding the pistachios in a mortar with oil, Parmigiano, and garlic. Add salt and mix well until it takes on a creamy texture. If necessary, add 1 Tbsp. pasta cooking water. In the meantime, cook the pasta, drain it once it's al dente, and place it in a bowl with the pesto. Toss well until the sauce coats the spaghetti. If necessary, add 1 Tbsp. of pasta cooking water. Sprinkle with grated bottarga and add some fresh basil leaves. (You can also thinly slice the bottarga instead of grating it.) Serve immediately.
Check out the tutorial above for a few additional tips.