Pistachio Pesto

1 Mar

This recipe came about when I had an abundance of fresh herbs to use up before they turned. Toss some with pasta, mix some with mayo for a unique aioli, the sky’s the limit!

Time: 5 minutes            Yield: 1/2 cup


  • 1/3 cup pistachios, shelled
  • 1/4-1/3 cup Parmesan cheese, grated
  • 1 garlic clove
  • 1 cup packed fresh basil and chives
  • 1/4-1/3 cup olive oil
  • salt and pepper, to taste*
  • crushed red pepper, to taste
  • 1 tsp lemon zest (optional)
  • *My pistachios were salted so I didn’t add any additional salt.

How to make it

  • Place nuts and cheese in food processor fitted with sabatier blade (S-shaped). Pulse a couple times until nuts are chopped. Add garlic and pulse. Add half of herbs & oil, pulse. Add remaining herbs & oil, pulse. Add seasonings and lemon zest if using. Process to desired texture. Add more oil if a looser consistency is desired.
  • Store in an airtight container in the refrigerator for up to a week.
  • This may be frozen for later use. Spoon into ice cube tray and freeze. Remove from tray and transfer to plastic freezer bag or the like.

3 Responses to “Pistachio Pesto”


  1. Pistachio Pesto Roasted Salmon « detroittokyo - March 2, 2012

    […] 1 tbsp Pistachio Pesto […]

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    […] 1 tbsp Pistachio Pesto […]

  3. Roasted Tofu Lollipops « detroittokyo - August 9, 2012

    […] tbsp pesto (can use Pistachio Pesto if you’d […]

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