Stracci with Pistachio, Mint and Basil Pesto Recipe - Great British Chefs

Name: Stracci with Pistachio, Mint and Basil Pesto Recipe - Great British Chefs
Ingredients: 500g of 00 flour; 200g of free-range egg, or organic, shelled weight (you’ll need 3–4 medium eggs); 80g of free range egg yolks, or organic, (you’ll need about 6 medium egg yolks); 00 flour, and semolina, for dusting; 300g of shelled dark green pistachio nuts, (Sicilian or Persian ones are best); 30g of mint leaves, finely chopped; 30g of basil leaves, finely chopped; 200ml of extra virgin olive oil; 80g of Parmesan, finely grated; 450g of fresh stracci; 1/2 lemon, finely grated zest and juice; sea salt

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Although widely used for sweet dishes, pistachios make for a beautiful pesto when paired with mint and basil. Tossed through delicate fresh pasta and served with plenty of parmesan and olive oil,...

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Ingredients

500g of 00 flour
200g of free-range egg, or organic, shelled weight (you’ll need 3–4 medium eggs)
80g of free range egg yolks, or organic, (you’ll need about 6 medium egg yolks)
00 flour, and semolina, for dusting
300g of shelled dark green pistachio nuts, (Sicilian or Persian ones are best)
30g of mint leaves, finely chopped
30g of basil leaves, finely chopped
200ml of extra virgin olive oil
80g of Parmesan, finely grated
450g of fresh stracci
1/2 lemon, finely grated zest and juice
sea salt