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Pistachio Pesto

Salty, full of flavor, from Italy's south
Prep Time 15 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 6


  • 3 cloves garlic, minced
  • ½ cup shelled pistachios
  • ¼ cup grated parmigiana cheese
  • ½ cup olive oil
  • 2 cups loosely packed fresh basil leaves
  • zest of ½ lemon


  • In a food processor, blend the minced garlic, pistachios, cheese, basil and lemon zest. Once a paste is formed, drizzle in the olive oil and pulse until it is the desired consistency.
  • Serve over hot pasta or on top of crusty bread or crackers. Heck, eat it with a spoon if you so desire; it's that good. Will keep for 3 days in the fridge.
Keyword antipasto, pasta sauce, pesto