Sicilian pistachio pesto with tomatoes recipe
Pistachios are the star of this homemade pesto, which provides a vibrant topping to sweet vine tomatoes. A simple yet stunning summer salad.
See method- Serves 6
- Takes 10 mins plus cooling
- 214 calories / serving
- Freezable
- Gluten-free
- Healthy
Ingredients
- 100g shelled pistachios
- 1 garlic clove, chopped
- 15g fresh mint, leaves picked
- 30g pack fresh basil, larger stalks removed
- 1 lemon, juiced
- 50ml extra-virgin olive oil
- 25g Parmesan, grated
- 450g pack Tesco Finest tomatoes on the vine, thinly sliced
- 400g pack Tesco Finest mescolare vine tomatoes, some halved and some quartered
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Shop ingredientsEach serving contains
- Energy
- 885kJ 214.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.9gProtein 6.3gFibre 3.7g
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Method
- Toast the pistachios in a dry frying pan over a medium heat for 3-4 mins until lightly golden and fragrant. Allow to cool for a few mins, then add most to a food processor, reserving a few to serve.
- Add the garlic, mint, most of the basil, the lemon juice, 6 tbsp water and the oil to the processor. Pulse until you have a coarse but drizzle-able paste, adding 1-2 tbsp more water if necessary, then stir in the cheese. Season to taste.
- Arrange the tomatoes on a platter; spoon over the pesto. Scatter with the reserved herbs and pistachios, chopped. Allow the flavours to infuse for 15 mins, then serve.
- See more Summer salad recipes
Freezing and defrosting guidelines
Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
