Greek Pesto with pistachio from Aegina and Cretan Graviera Light

Materials:

200gr. pistachios of Aegina (crumbs)

100ml olive oil

1 bunch of parsley (leaflets only)

1 small clove of garlic

100gr. grated Graviera Light Kalogeraki

salt and pepper

1 tsp. tablespoon white vinegar or lemon juice

500g pasta of our choice

Extra Light Kalogeraki Graviera for serving

 

Implementation:

To prepare it, we cut the parsley leaves, wash them well and dry them with clean, absorbent paper.

Put all the ingredients for the pesto, except the gruyere, in the chopper and mash until you have a nice, thick paste. Add the grated gruyere and beat the ingredients a little more.

If possible, store the pesto in the refrigerator for a few hours before serving, so that the aromas and flavors bind.

We boil our pasta according to the instructions on the package and as soon as we strain it, we spread the pesto on them, stirring gently, so that it goes everywhere.

It is eaten hot, but also cold, like spaghetti salad.

 

Tip: The pesto can also be spread on bruschettas or sofas.