Pistachio Pesto Sauce

Pistachio Pesto Sauce

THANKS FOR SCANNING! 

Let’s make something unforgettable

Discover the rich culinary legacy of Italy with our Pistachio Pesto Sauce. A delightful blend of aromatic fresh basil, pistachio, and fine Italian cheese, this sauce can be used in myriad ways to add flavor to your meals. You can pour it over pasta, spread it on a sandwich, add it to a soup, use it as a dip, or even garnish your pizza with it. The possibilities are endless with this versatile sauce that guarantees to elevate your dishes to a whole new level of taste.

COOKING INSTRUCTIONS: 

Pour over cooked pasta, stir to combine, and serve. For a smoother finish, add a spoonful of pasta water, stir to combine, and serve. Also enjoy this sauce as a spread for sandwiches, add it to soup for a deeper flavor, or enjoy as a marinade. 

RECIPE OF THE SEASON:

Pistachio Pesto Whipped Ricotta and Prosciutto Puffs

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS:

  • 2 frozen puff pastry sheets, thawed
  • 1 Jar of Botticelli Pistachio Pesto Sauce
  • 15 oz of ricotta
  • ½ lemon, juiced and zested
  • 1 garlic clove, minced
  • Botticelli Baking Extra Virgin Olive Oil
  • Botticelli Finishing Extra Virgin Olive Oil
  • 4-5 slices of prosciutto
  • Salt and pepper to taste
  • Chopped pistachios, for garnish
  • Balsamic Glaze, for garnish

 

PREPARATION:

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. On the lined baking sheet, place the puff pastry flat. Using a pizza cutter or knife, cut the sheet into 3x3 inch squares. Separate the squares slightly and bake for 15-18 minutes or until the puff pastry is golden. Once done, remove from the oven and place them on a wire cooling rack to cool completely.
  3. In a stand mixer or using a hand mixer, begin making the whip. Add the ricotta, Pistachio Pesto Sauce, lemon zest and juice, and minced garlic. Mix for 5 minutes. Once light and fluffy, place the mixture into a piping bag with a round piping tip. You can also use a Ziplock bag with one bottom corner tip cut off if you don’t have a piping bag.
  4. Gently grab a puff pastry square and pipe the mixture across the top. Do this to all the puff pastry squares and set aside on the cooled baking sheet.
  5. Using your fingers break apart the prosciutto slices into bite sized pieces and place a piece on top of each puff.
  6. Drizzle all the puffs lightly with Finishing Extra Virgin Olive Oil and Balsamic Glaze. Lastly, top each puff with a pinch of chopped pistachios, serve and enjoy!

USE UP THE LAST SPOONFUL:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Stir it into your scrambled eggs or omelet
  • Swirl into soups
  • Add it to your sautéed vegetables