Recipe for Delicious Turkish Pistachio Pesto

When we were in Cappadocia recently staving at the Museum Hotel, we enjoyed trying lots of delicious mezze. One of the most unusual and delicious ones we tried was “Pistachio Pesto” or Pistachio Hummus as it was referred to in the Restaurant Reserved where we discovered it. It’s nutty with a delicious flavour and very easy to make. The restaurant told us they used a local fresh cheese along with a grated local hard cheese. After experimenting and a little research we found that ricotta cheese and Emmental AOP cheese work very well. Take a look at the recipe below:

Delicious Turkish Pistachio Pesto

Ingredients

70g pistachios (roasted, salted and shelled)

3 – 4 tablespoons good quality olive oil

1 large garlic clove sliced

2  good tablespoons ricotta cheese

2 – 3 tablespoons of grated Emmental AOP cheese

1  tablespoon basil or mixed green leaves

Grated black pepper

Method

1. Whizz the pistachios in a blender till finely ground.
2. Add the garlic, olive oil and basil or leaves and whizz until all blended.
3. Add the ricotta cheese and blend in.
4. Add the grated Emmental AOP cheese

Serve with hot pittas and crunchy chopped vegetables.

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