Pistachio Pesto

By: Julia Ossowski 


1 clove garlic, grated

1/3 cup pistachios

1/2 cup grated parmesan

Zest of 1/2 lemon

1/3 cup olive oil

3 cups basil leaves

Salt and pepper


In a small food processor or blender, pulse to blend the garlic, pistachios, parmesan, lemon zest, and olive oil. Once pistachios are blended to a fine crumble, add basil leaves and blend to your desired texture. Season with salt and pepper to taste, adding more olive oil as needed.

Store the pesto in the fridge with a piece of plastic wrap or parchment placed directly on the surface, to help prevent browning. The pesto will keep in the fridge for 2-3 days.


This recipe can be really flexible. If you don’t have quite enough basil, adding a handful of arugula or Italian parsley would also be delicious. Other aged cheeses such as pecorino would be delicious here, too. 

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