The pistachio flavor does a lot of work it brings a lot of richness. I just mix up the pasta - enough for one serving - with about a quarter of the jar, so I would say a generous two tablespoons or so. You can see the color through the jar it looks intense and fresh. It also has extra-virgin olive oil in it already, and those are basically the two main flavors that are going to carry any pasta I would make. Then I was drunk-shopping in Eataly, as you do, and they had this jar on sale, and it already has the quality of the Italian pistachios in it. But obviously I never got around to that. So in my mind, I was going to shell out one day for the Bronte pistachios and then get a suribachi or a mortar and pestle and grind them up and have an amazing pasta. And I knew I wouldn’t have the same result if I went with California pistachios because they’re very big and sweet.
My favorite pistachios for snacking on are Turkish ones, which are thinner and very snappy, and they have this savory flavor. They’re Bronte pistachios, and they’re really oily - high quality. But in Italy, the Sicilian pistachios are really good. It had been on my mind since then, and I originally wanted to make it from scratch. And everybody I was with was like, “What is this? This is so awesome.” And they told us, “It’s pistachios.” It was pistachio pesto, and it might have had a little bit of basil in it and a little bit of burrata mixed in or something, but it was just a really rich, big pistachio flavor. It was lunch from the hotel restaurant in the middle of nowhere in Sicily. I had actually been thinking about pistachio pesto since this wine press trip I went to in Italy in September. And if it’s a night that I’m at home writing, I will usually make a bowl of pasta. But then I got this job, and I literally have stopped cooking basically except for the days that I’m on deadline. I would really push up on the edge of my use of that space. I have five roommates, so I have a sixth of the fridge, and it used to be a problem for me. Then the pandemic made it an even bigger thing. “Really I should crush the pistachios myself,” she told me when I asked for the details, “but I’m a busy girl now!”Įven before the pandemic, cooking was a huge thing for me. At the very least, Teclemariam has translated her kitchen savvy from cooking dinner from scratch to knowing that this pantry staple will make a delicious but decidedly unfussy meal on nights she’s stuck at home writing on deadline.
It was of a small jar of pistachio pesto alongside a bag of pasta with the caption “Pistachio pesto is the truth !!!” It seems funny to call a nut trendy, but with our recent musings on pistachio milk and pistachio paste, maybe pistachio is, in fact, a hot ingredient right now.
It makes sense, then, that a recent Instagram story she posted got me intrigued. I followed Teclemariam’s work and social media before she got this gig and know she used to be an avid home cook. She’s out most days, often going to multiple places per meal, which is how she has managed to cover 134 establishments in just 12 weeks (a feat that seems as overwhelming as it is enviable). I’ve been subscribed to diner-at-large Tammie Teclemariam’s Grub Street newsletter - a weekly musing on the countless restaurants across the five boroughs of New York City where she has eaten - since it launched in late January. Photo-Illustration: The Strategist Photo: Retailer
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