Pistachio Pesto

Preparation info

  • Difficulty


  • Makes about

    ¾ cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Nuts play a larger role in this combination than in the basic basil version. You can add up to ¼ cup of a grating cheese such as Parmesan or Asiago, but I prefer it without the cheese. This is one recipe that violates my rule about always blanching the herbs. Since they’re such a small component of the pesto, blanching isn’t necessary.


  • ½ cup unsalted, lightly toasted pistachios, chopped
  • ½ cup packed fresh basil leaves
  • ¾ cup extra virgin olive oil
  • 1 tablespoon poached or toasted garlic
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon fresh lemon juice
  • Finely grated zest of 1 large lemon
  • ¼ cup chopped chives
  • Salt and freshly ground pepper to taste


Combine all the ingredients except the salt and pepper in a blender or food processor and puree until smooth, stopping a few times to scrape down the sides. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or in the freezer for up to 6 months.