Skip to content
Sicilian pistachio pesto with tomatoes recipe

Sicilian pistachio pesto with tomatoes recipe

0 ratings

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
  • Healthy
  • Gluten-free

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
1 of your 5-a-day and source of vitamin C

Each serving contains

  • Energy

    885kj
    214kcal     11%

  • Fat

    17g 24%

  • Saturates

    3g 15%

  • Sugars

    6g 7%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 7.9g Protein 6.3g Fibre 3.7g

Method

  1. 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.
  2. 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.
  3. 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.

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.

See more Summer salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.