Di:
Porre i pistacchi sgusciati in una ciotola con acqua fredda. Lasciarli ammollo per circa 12 ore. Questa operazione servirà ad ammorbidirli e a rimuovere facilmente la pellicina.
Scolare i pistacchi quindi rimuovere la pellicina con le mani: si staccherà con molta facilità.
In un mixer, inserire i pistacchi. Tritarli dapprima grossolanamente quindi, aggiungervi il parmigiano ed inserire l’olio a filo, continuando fino ad ottenere la grana desiderata. Potrebbe essere necessario più o meno olio, in base alla consistenza che si desidera ottenere. Valutare quindi di tanto in tanto.
Infine, aggiustare di sale e pepe.
Il pesto deve risultare cremoso ma non liquido. Stemperarlo con l’acqua di cottura della pasta che verrà condita.
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