Sicilian Pistachio Pesto

Preparation info

  • Difficulty


  • Makes about

    1 cup

    sauce (for 1 pound of pasta)

Appears in

The recipe is pure Sicilian, but the pistachios that we use at my restaurant are purely American, grown right in sunny California. Use it to toss pasta or as a dip for vegetables or a topping for crostini, carrot sticks, or pretzels. Any way you serve it, it’s loaded with flavor and rich in essential fatty acids.


  • cups shelled pistachios
  • cup extra-virgin olive oil
  • 4 tablespoons each organic flax oil and olive oil
  • Sea salt, to taste


Place the shelled pistachios in the bowl of a food processor fitted with a metal blade. Cover and process for about 45 seconds until finely minced. With the motor running, slowly add the extra-virgin olive oil, the flax oil, and the salt, and continue processing for about 15-20 seconds until the sauce is well blended. Taste for seasonings.