Pistachio Pesto Butter Sauce (for ravioli)

By Schoolhouse Restaurant & Tavern

Pistachio Pesto Butter Sauce (for ravioli)


For the pesto

2 cups shelled, toasted salted pistachios

1 cup good quality olive oil, divided 

1 cup fresh, chopped basil 

salt and pepper to taste


For the sauce

1 Tbs finely diced shallots

2 Tsp minced garlic 

1 Tbs fresh lemon juice 

2 Tbs white wine 

1/4 cup vegetable stock 

1 Tbs pistachio pesto (recipe above)

1 Tbs butter 


For the pesto

Blend pistachios in a food processor with half of the olive oil. Allow nuts to break up. Add the chopped basil and pulse to combine. Emulsify in (slowly drizzle into food processor) remaining olive oil. Season with salt and pepper to taste. Set aside.


For the sauce

Sauté shallots and garlic in pan until fragrant and translucent. Add in white wine and reduce by half. Add lemon juice, vegetable stock, pistachio pesto. If serving with fresh pasta, ravioli or stuffed pasta, add in cooked pasta or ravioli at this point. Once sauce has coated pasta, finish with the tablespoon of butter. Garnish with fresh basil, shaved parmesan and more pistachios. 

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