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3 generous teaspoons of Boteh Homemade Pistachio Paste (the heart of our work).
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1 large bunch of fresh basil (for the emerald green).
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40g of freshly grated Parmigiano Reggiano.
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1 garlic clove, germ removed (for texture).
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The zest and juice of half a yellow lemon (for brightness).
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Extra virgin olive oil (for fluidity).
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A pinch of fleur de sel and a few crushed pink peppercorns.
✍️ Preparation:
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The Green Wash: In a mortar (or a small blender for those in a hurry), start by crushing the basil and mint leaves with the garlic and a pinch of salt. The idea is to obtain a textured consistency, not a smooth purée.
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Adding the Matter: Incorporate the Boteh Homemade Pistachio Paste. Its richness replaces the fat of pine nuts and brings incredible chromatic depth to your sauce.
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The Light: Add the Parmesan, then drizzle in the olive oil while mixing gently. Finish with the lemon, which "fixes" the flavors like varnish on a canvas.
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The Finishing Touch: Taste. The memory of Aindiché's childhood sweets should blend with the freshness of the herbs.
For a memorable dinner, don't just serve this pesto with pasta. Spread it on creamy burrata or use it to top oven-roasted vegetables. The contrast between the warmth of the vegetables and the vivacity of the mint is sublime.