Italian Sauces Recipes - Pistachio Butter Sauce (Salsa al Burro con Pistacchio) Recipe

Ingredients  

• 75 g/3 oz/1/2 cup unsalted (sweet) butter

• 3 spring onions (scallions), chopped

• 90 ml/6 tbsp dry white wine

• 5 ml/1 tsp lemon juice

• 120 ml/4 fl oz/1/2 cup chicken or vegetable stock

• 50 g/2 oz/1/2 cup pistachios, chopped

• Salt and freshly ground black pepper

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Method:

1. Melt 25 g/1 oz/2 tbsp of the butter in a saucepan over a moderate heat. Add the spring onions and cook for 2 minutes.

2. Stir in the wine, lemon juice and stock and boil for 5 minutes until the liquid has reduced by half.

3. Reduce the heat and whisk in the remaining butter until the sauce is smooth and creamy. Do not let the butter overheat.

4. Stir in the pistachios and season with the salt and pepper. Serve with pasta.