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Pistachio Pesto

  • Author: Julie
  • Total Time: 10 mins


Makes about 2 cups pesto. Great to top on pizza, pastas or as a spread for bread. Add mint and/or lemon zest, if desired.


  • 1 cup shelled pistachios
  • ¾ cup loosely packed fresh basil leaves
  • 1 clove of garlic
  • 1/3 cup finely grated pecorino romano cheese
  • ½ cup extra virgin olive oil
  • Pinch of salt


  1. Add the pistachios, basil, garlic, oil and cheese to a blender or food processor. Pulse and blend until the pistachios are coarsely chopped. Add a little more if olive oil, if needed. Taste the pesto and add the salt, blending again if necessary. This makes almost 2 cups of pesto. Store it in an airtight container in the refrigerator for up to a week.
  • Prep Time: 5 mins
  • Cook Time: 5 mins