Sicilian Pistachio Pesto Crostini

A serving platter of toasted bread with homemade pistachio pesto, some topped with cured ham.

No ratings yet

Sicilian Pistachio Pesto Crostini

This Sicilian pistachio pesto crostini is a quick and elegant appetiser that's packed with fresh Mediterranean flavour. Sweet pistachios are blended with basil, parsley and cheese to create a rich pesto that's delicious spread over crisp toasted bread, with or without a slice of prosciutto. Perfect for aperitivo hour, entertaining or as a simple snack.

Prep Time10

Total Time10

Course: Appetiser

Cuisine: Italian

Diet: Vegetarian

Servings: crostini

Calories: 289kcal

Author: Lee

Ingredients

½ cup pistachio nuts unsalted shelled
2 garlic cloves chopped
1 tsp salt
50 g basil leaves
50 g parsley leaves
½ cup Parmigiano Reggiano cheese cubed
½ cup extra virgin olive oil
1 crusty baguette
4-6 thin slices prosciutto ham optional

Instructions

Pesto by pestle & mortar

Pound the garlic with a little salt until smooth. Add the nuts, basil and parsley leaves and pound until semi-smooth.
Add the extra virgin olive oil and cheese and pound/stir until emulsified and creamy
Season with a little more salt (if needed) and a little pepper

Pesto by food processor

Add everything to a food processor and pulse blend until semi-smooth
Season with salt and pepper

Making the crostini

Cut the bread into slices (you decide how thick), and toast both sides.
Spread the pesto over each slice and serve half with a slice of prosciutto on top (if using).

Notes

Pulse the pesto in short bursts rather than blending continuously. Over-processing can warm the herbs and create a slightly bitter flavour.
For the most authentic flavour, use Pecorino Siciliano if you can find it, although Parmigiano Reggiano makes an excellent substitute.
Toast the bread until crisp around the edges but still slightly chewy in the centre, so it holds the pesto without becoming too hard.
The pesto can be made up to 3 days ahead and kept refrigerated. Bring it back to room temperature before serving for the best flavour.
I love serving half the crostini plain and half topped with prosciutto. It keeps everyone happy and the salty ham pairs beautifully with the sweet pistachios.

Nutrition