This recipe was inspired but a dish from Osteria… as you know I’m a big foodie and the hubs and I are always on the hunt for the latest and greatest restaurant. As we continue to make our way through the Best of Philly list we had a stop at Osteria- a Vetri restaurant- this past winter. I recreated this sauce from one of their dishes and decided to save it to post in spring. I feel like these are truly spring flavors and I even made it vegan for my lactose intolerant and non-dairy friends. It could be used in many ways- as a pizza sauce, pasta sauce, on veggies, etc. I personally think it goes perfect as a pasta sauce so that would be my recommendation.
1 cup pistachios
1 cup water
2 cloves garlic
¼ cup olive oil
¼ cup broth
¼ cup non-dairy milk
- Soak pistachios in water overnight
- Drain and puree with remaining ingredients
- Heat up on stovetop or microwave and serve warm on pasta or whatever your heart desires
What is your favorite type of sauce for pasta? I’m a sucker for any cream sauce….