Pistachio Pesto

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 0 mins

Pistachios add a different flavor twist to pesto.

Photography: Mark Boughton / Styling by Teresa Blackburn


2 cloves garlic
1/2 cup shelled pistachios
2 cups loosely packed basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup extra-virgin olive oil (or enough to make dip creamy)
1/4 cup shredded 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.
  2. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.



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