Pistachio-Basil Pesto

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 1 cups
  • Prep: 10 mins
  • Cook: 0 mins


2 garlic cloves
1/2cup shelled pistachios
2cups loosely packed basil
1tablespoon lemon juice
1/2teaspoon salt
1/3cup extra-virgin olive oil
1/4cup Parmigiano Reggiano cheese


  1. Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped.  Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 70
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4.5g
  • Cholesterol 0mg
  • Sodium 110mg
  • Potassium 60mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 2%
  • Katie

    what kind of pistachios are best for this recipe? roasted and salted?

    • kiladra

      I imagine roasted. If you’re making it with pine nuts you would roast them before adding them, so I would do the same with the pistachios.

    • Friendly_Neighborhood_Admin

      Roasted pistachios add a great depth of flavor! Salted or unsalted is up to your taste preference.