Ingredients:

  • 1 cup (150g) shelled, unsalted pistachios
  • 1/4 cup (60ml) warm water
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) kosher salt
  • 2 tbsp (28g) unsalted butter
  • 2 cloves (10g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the pistachios in the blender. Pulse until they reach a coarse crumb, then add the warm water, lemon juice, and salt. Blend on high until the mixture transforms into a smooth, thick paste.
  2. Melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until the fragrance is released and the garlic is translucent.
  3. Pour the heavy cream into the saucepan and whisk in the pistachio paste. Bring to a gentle simmer for 3–5 minutes, stirring constantly until the sauce thickens and looks glossy.
  4. Remove from heat and stir in the Parmesan cheese and black pepper until completely melted and integrated.