Organic Pistachio Pesto: the Condiment that Conquered Sicily

Don't call it "simple pesto"

Genovese pesto has basil, Trapani pesto has tomato and almond. But pistachio pesto is something different: it is a condiment that has become a true gastronomic obsession in Sicily, capable of turning an ordinary pasta dish into a memorable experience.

Our Pistachio Pesto BIO contains 60% pistachio - a very high percentage that makes it a pure concentrate of flavor. It's not stretched with potatoes, it's not filled with cheese: it's pistachio, extra virgin olive oil, and a few select ingredients that enhance its character.

It's not stretched with potatoes, it's not filled with cheese.

The recipe: every ingredient counts

• Pistachio 60% - The heart of pesto. Toasted and coarsely ground to maintain texture.
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• Extra virgin olive oil - Sicilian, fruity, binding everything together with elegance.
• Uvetta 0.5% - The Sicilian touch: a barely perceptible sweetness that balances.
• Pinoli 0.5% - Creaminess and a subtle buttery note.
• Black pepper and nutmeg - Spices that give depth.
• Salt - Just enough to bring out all the flavors.

How to use it: 5 quick recipes

• Pistachio Pesto Pasta - Cook pasta (busiate or casarecce), drain keeping a ladle of cooking water, toss with 2-3 tablespoons pesto and water. Grate ricotta salata on top. 10 minutes, restaurant dish.
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• Bruschette - Toasted bread, veil of pesto, confit cherry tomatoes. Perfect aperitif.
• Risotto - Manteca risotto at the end of cooking with a spoonful of pistachio pesto. Sumptuous.
• On fish and shellfish - Seared shrimp with a teaspoon of pesto: pistachio and the sea adore each other.
• Gourmet Pizza - After baking, raw: fiordilatte, mortadella and pistachio pesto. The pizza of the moment.

In Sicily now pistachios are everywhere: in desserts, first courses, main courses, even drinks. But pesto remains the most direct and honest way to taste it. It is pistachio in its purest state.

Certification and Preservation

Certified BIO (IT BIO 006). Store in a cool, dry place. After opening, cover the surface with a drizzle of oil, close tightly and store in the refrigerator. Consume within 2 weeks after opening.