Pistachio Pesto

Prep Time: 
10 min prep time
Number of Servings: 
1 1/2 cups
Recipe Source: 
From No Crumbs Left by Teri Turner ($30, Houghton Mifflin Harcourt, 2019)


  • 1 cup shelled raw pistachios
  • 1 cup fresh basil leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 3 garlic cloves, pressed
  • 12 cup extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 12 tsp freshly ground black pepper


  1. In a food processor, pulse pistachios until coarsely chopped. Add basil, parsley, and garlic and pulse until mixed well.
  2. With motor running, slowly add oil, about one-third at a time, and process until combined well. Add lemon juice, salt, and pepper and pulse until combined well.
  3. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.


This is a gentler version of pesto than the typical basil pesto. It’s perfect on almost everything—eggs, fish, chicken salad, or a dollop in a soup. Add it to meat loaf or stuff it into a burger.

Nutrition Info: 
Per serving (serves 6): 283 Calories, 5 g Protein, 8 g Carbohydrates, 3 g Fiber, 27 g Total fat (4 g sat), 142 mg Sodium, ★★★★★ Vitamin K, ★★★ Vitamin B6, ★★ Vitamin C, E, Vitamin B1 (thiamine), Phosphorus

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