Pistachio Pesto Bavette: creamy, rich and full of flavor: an easy gourmet homemade pasta
Have you ever wanted to cook a restaurant-style dish without using complex tools?
Something creamy, flavorful, and surprisingly easy to make at home?
That’s exactly how I prepare this pistachio pesto bavette: , just simple tools and a bit of care. The result is a silky pasta with bold flavor and a crispy touch from the speck that makes it unforgettable.
Let’s see how to make Pistachio Pesto Bavette.
Easy
Gourmet
Quick
Omnivore
Pistachio Pesto Bavette
Creamy pistachio pesto bavette, easy and perfect for a gourmet homemade meal.
Ingredients
- Bavette 480 g
- Speck 80 g
- Shelled pistachios 100 g
- Pine nuts 20 g
- Grana Padano 20 g
- Garlic 1 clove
- Small onion 1/2
- Nutmeg to taste
- Extra virgin olive oil 120-150 g
- Salt to taste
Tools
- Blender
- Pan
- Pot
- Knife
- Cutting board
- Spoon
Instructions
- Finely chop pistachios using a mixer or knife, reserving some for garnish
- Blend pistachios, pine nuts, garlic and nutmeg
- Add grated cheese and slowly pour in oil until creamy
- Transfer pesto to a bowl
- Sauté chopped onion in a pan with oil until soft
- Add pasta cooking water to create a creamy base
- Cook pasta in salted water and drain al dente
- Add pasta to the pan, then pesto and speck
- Mix well adding cooking water if needed
- Serve with crushed pistachios
Nutritional values (per serving)
Calories
600 kcal
600 kcal
Fat
30 g
30 g
Carbohydrates
58 g
58 g
Protein
22 g
22 g
Sugar
4 g
4 g
Fiber
5 g
5 g
Sodium
500 mg
500 mg
Chef Tips (EN)
Don’t overprocess the pesto
Blend in short bursts to avoid overheating and preserve flavor.
Pasta water is essential
It helps create a creamy sauce and bind everything perfectly.
Crisp the speck
Lightly cooking it enhances both texture and flavor.
Balance the taste
Adjust with oil or pasta water if the pesto is too strong.
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