Pistachio Pesto


Here is a variation on the classic pesto recipe. It is Monday, and I needed to cook something easy. Chicken and pasta fit the bill nicely. I also needed to trim back some of the basil, so pesto sounded like a good idea. I wanted to try something different, so I replaced the pine nuts with pistachios. It is a little drier than normal, so you may have to add extra olive oil. The taste is more earthy, but still quite delicious. I tossed it with the pasta and spread it on top of the chicken as well. It is also good on bread, cracker, spoon, fingers, etc.

Pistachio Pesto


  • 1 cup shelled pistachios

  • 1 cup fresh basil leaves

  • 2 garlic cloves, minced

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup olive oil

  • 1 Tbsp fresh Lemon Juice

  • Salt and pepper


  1. Process nuts, basil, garlic, parmesan, and oil, in food processor until smooth.

  2. Scrape down bowl as needed, about a minute.

  3. Add lemon juice.

  4. Season with salt and pepper to taste.

  5. Process again briefly to incorporate.

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