This ‘pesto’ is a simple recipe from a dish made by Michelin-starred restaurant, Al Caval. Vibrant, nutty and fresh, stir it through fresh egg pasta for a satisfying supper that bursts with the flavour of Sicily. Or, in true Al Caval fashion, form the mixture into quenelles and serve with roasted game birds like guinea fowl. Whether you use the raw or roasted pistachio oil is up to you. Both will work, though each will give the final pesto a different flavour. For more information on how using roasted or raw nut oil can change a dish, see our article on the world's best nut oils.