Pistachio Sauce

This sauce is a subtle change from the equally delicious yet alarmingly chic Salsa di Noci (walnut sauce). Though I do enjoy Salsa di Noci, this Ligurian sauce turns up too often in stylish New York restaurants adorning the wrong types of food. It is best suited to Pansòti and certain other paste ripiene. Try Salsa di Pistacchi on tortellini or on Ravioli ai Ciliegi. If possible, use undyed, unsalted pistachio nuts.