Pistachio milk might not be the most famous of the bunch, but it’s surely a tasty one! The remaining pulp is incredible as well. You can eat it by the spoonful or add it to a wide variety of both sweet and savoury meals. It works beautifully in vegetable patées, chocolate spreads, swirled into muesli or yogurt…
We got the idea to use pistachio pulp in pesto sauce from a recipe found here: www.evamuerdelamanzana.com. It seemed interesting to me since we haven’t tried to make actual sauces from nut pulps yet. Time to give it a go then! The pesto sauve turned out fantastic. Who would have said it was my first time making it?
- 80 grams pistachio pulp
- 200 millilitres extra virgin olive oil
- 6 grams dried basil (or 60 grams of fresh basil)
- 3 garlic cloves
- 1 teaspoon of lemon zest (make sure it’s organic and properly washed)
- 1 teaspoon salt
- In order to make a really good pesto sauce, it’s helpful to let basil soak in the oil for at least 2 days. If you’re short on time, a mere hour will do.
- Mix the rest of ingredients – pulp, minced garlic, lemon zest and salt – in a blender, food processor or morter.
- Combine the infused oil with the pulp mix until fully mixed.
- Keep sauce in the fridge. It will last up to 15 days.
If you’re after more recipes on how to use your leftover pulps, we’ve got a really helpful section on this blog. We really hope you enjoy them as much as we do!
Should you have any doubt, suggestion or idea, don’t hesitate to contact us. We love to hear from you guys!