Almond Pistachio Sauce

Place the almond kernels in boiling water for 2 minutes, rinse and peel. Grate the pistachio kernels in a kitchen towel until the skins are completely removed. Mix the almonds and pistachios together with the rinsed parsley and basil leaves, plucked from the stems, in a hand mixer or possibly with the hand blender to a paste. Add the oil drop by drop, then pour in the sweet whipped cream in a thin stream. Season the creamy sauce with salt. It goes well with spaghetti, green and light ribbon noodles, trenette and penne. Variation: Instead of almond kernels you can also use pine nuts (from the health food store).

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