This year has marked an exceptional resurgence for pesto, a beloved sauce traditionally used in Italian cuisine. In the spring, it gained remarkable popularity, evolving into a viral sensation, largely propelled by innovative TikTok users who creatively began substituting pesto for butter or oil in their egg dishes. Culinary enthusiasts expressed their admiration for how effortlessly pesto enhanced the flavor profile of various preparations, whether it be scrambled eggs or sunny-side-up creations.
Further elevating the pesto craze was the influence of David Kinch, the esteemed chef-owner of the Michelin three-star restaurant Manresa in Los Gatos, California. Kinch put his own spin on this classic sauce, incorporating creamy avocado into his version, which he calls a distinctive California homage to what he refers to as “the greatest sauce in Italian cuisine.” His unique approach not only highlights the versatility of pesto but also serves to modernize a time-honored staple.
As gardens across the nation burst with fresh basil, a novel variation of pesto is captivating taste buds, combining the rich flavors of pistachios and the zesty brightness of lime. This innovative blend results in a robust green sauce that home cooks can utilize to savor the remainder of the summer season.
In a recent culinary book dedicated to exploring the diverse aspects of Italian cuisine, readers will discover a broad spectrum of recipes reflecting influences from Arabic flavors and the technique of frying. Highlights include unexpected dishes like the non-Sicilian street food lasagna bread, bursting with cherry tomatoes, fragrant basil, and creamy provolone, as well as smoky artichokes enlivened with lemon and the long, slender local sausages known as salsicca, which are made with red wine and grapes.
During his research, chef Ben Tish uncovered an extraordinary variation of pesto sourced from the Bronte region, celebrated for its premium pistachios. “Given the wealth of pistachios available, it’s simple: they use them instead of other nuts,” Tish remarks. “Everything there seems to incorporate pistachios.” He encourages cooks to seek out these Bronte pistachios, as they intensify the sauce’s vibrant green color.
The clever addition of lime was a personal touch from Tish himself. “Usually, lemon would be the go-to,” he notes. “But lime felt more fitting for this recipe. I’d say it remains about 70% authentic.” In a bid to appeal to vegans, Tish also opted to exclude cheese from the sauce, making it purely plant-based with the option of using cheese as a garnish.
His rendition of pesto is remarkably vibrant and fresh, making it an ideal choice for summer dining. For those weary of the traditional version, the luscious pistachios introduce an unexpected natural sweetness, while the lime adds a summery, tangy twist that is sure to invigorate the palate.
When paired with garlic, this refreshing take stands out and truly engages the senses. The sauce shines brightest when tossed with pasta served at room temperature or even chilled, making it perfect for picnics or outdoor meals.
Despite its delightful flavor, Tish acknowledges that his recipe isn’t without controversy. “Each region of Italy fiercely guards its culinary heritage, believing that only their recipe is authentic. Sicilians, in particular, feel a strong sense of separation, insisting they shouldn’t even be part of Italy,” he shares.
He adds that in Genoa, there’s a prevailing belief that pesto cannot be made outside their region due to the superior quality of their basil and pine nuts. “For them, the addition of pistachios is considered sacrilege. I’ve had customers express their disdain at my restaurant, adamantly refusing to sample it,” he recalls. “Try it for yourself, and you’ll soon see: they’re missing out.”
The following recipe is an adaptation from Sicilia, authored by Ben Tish, showcasing his innovative take on pesto.
3 cups loosely packed basil leaves
1 small bunch parsley (about 3.5 oz.), stems discarded
1 small garlic clove, peeled
½ cup toasted salted pistachios (about 2.5 oz), plus more to garnish
Finely grated zest of 1 lime
1 cup extra virgin olive oil, plus more to finish
Sea salt and freshly ground pepper
1 lb. dried spaccatelle, casarecce, or other short tubular pasta shape
Freshly grated Parmesan cheese, for garnish
½ cup fresh ricotta, plus more to finish
To prepare this zesty pesto, combine the basil leaves, parsley leaves, garlic, pistachios, lime zest, and lime juice in a blender, pulsing until roughly chopped. While the blender is running, slowly pour in the olive oil until the mixture reaches a smooth consistency. Be sure to season generously with salt and pepper to enhance the flavors.
In a large pot, cook the pasta in boiling salted water as per the package directions. Once done, drain the pasta, reserving a little of the cooking water. Return the pasta to the pot and toss it with a splash of olive oil, a small amount of the reserved cooking water, and about half of the prepared pesto. Incorporate the Parmesan and adjust the consistency; it should remain saucy. If necessary, mix in additional pesto. Off the heat, gently stir in the ricotta. Serve warm or at room temperature, garnished with a sprinkle of pistachios and additional ricotta for an irresistible finish.
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Ben Tish recipes
**Interview with Chef Ben Tish on the Resurgence of Pesto**
**Interviewer:** Thank you for joining us today, Chef Ben Tish! Pesto seems to be having quite the moment this year. What do you think has contributed to its resurgence, especially on platforms like TikTok?
**Ben Tish:** Thank you for having me! I think part of the allure of pesto right now is its versatility. People are always looking for simple yet flavorful ingredients to elevate everyday dishes. With so many creative variations being shared online – like using pesto in egg dishes – it’s no surprise that it has become a viral sensation. It’s exciting to see such a classic sauce find new life in modern cooking.
**Interviewer:** Your unique take on pesto incorporates pistachios and lime instead of the traditional ingredients. What inspired you to make those substitutions?
**Ben Tish:** My inspiration came from researching the Bronte region in Italy, known for its exceptional pistachios. Given the abundance there, it makes sense to use them in pesto. Limiting myself to lemon felt too predictable, so I decided lime would add a bright, fresh twist that’s perfect for summer. I like to think of it as about 70% authentic—enough to honor tradition while also allowing for innovation.
**Interviewer:** In your experience, how have traditionalists reacted to such variations? You mentioned some controversy around pesto authenticity.
**Ben Tish:** Oh, absolutely. Each region in Italy is incredibly proud of its culinary heritage. Many people, especially in Genoa, hold steadfast beliefs that pesto must adhere to strict guidelines regarding ingredients. They often view substitutions, like pistachios, as sacrilege. I’ve faced skepticism from diners at my restaurant before, but I firmly believe that experimenting can lead to wonderful new flavors. If they give it a try, they might find they enjoy it!
**Interviewer:** That’s a fascinating perspective. Aside from your pistachio-lime pesto, are there any other variations you’re excited about as summer approaches?
**Ben Tish:** There’s a lot of creativity happening right now. I’ve seen blends that feature bold herbs like arugula or even greens like kale, which can change the flavor profile dramatically. The key is to pair it with complementary ingredients, like garlic and a good quality olive oil. Fresh, vibrant sauces shine when tossed with pasta or drizzled over grilled vegetables, making them ideal for warm-weather dining.
**Interviewer:** It sounds like there are endless possibilities with pesto. As we wrap up, what’s your advice for home cooks looking to experiment with their own pesto recipes?
**Ben Tish:** Don’t be afraid to play around with the ratios and ingredients! Start with a basic ratio of nuts, oil, cheese, and greens, and then add your own twist—whether that’s a different nut, herb, or even an unexpected flavor like lime. Cooking should be fun and personal, so let your taste guide you and enjoy the exploration!
**Interviewer:** Thank you, Chef Tish! Your insights are invaluable, and we can’t wait to try our hands at some of these innovative pesto variations.
**Ben Tish:** My pleasure! Happy cooking!