Pistachio Pesto Recipe

Pistachio Pesto Recipe

Pistachio Pesto Recipe


yield: 1 cup pesto

  • 1.4 oz (40 g) fresh basil leaves

  • 1.1 oz (30 g) fresh, flat leaf parsley leaves

  • .5 oz (15 g) roasted, unsalted pistachio nuts

  • 3 cloves garlic, roughly chopped

  • 1/3 cup grated Pecorino Romano cheese – Parmigiano Reggiano may be substituted

  • 3 oz (79 ml) extra virgin olive oil – more or less to taste

  • salt & pepper to taste


  1. Place everything but the olive oil, salt, and pepper in the bowl of a food processor.

  2. Let it process until a thick paste is formed.

  3. While the processor is still running, add the olive oil in a slow, steady stream until the pesto reaches the consistency you prefer.

  4. Taste and season with salt and pepper, as required. Pulse the processor to blend the seasonings with the pesto.

  5. Your pesto is ready for use.

Refrigerate unused pesto in an airtight container, after topping with a thin coat of olive oil. Use it or freeze it within a few days.

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