Pistachio Pesto

Prep Time 10 minutes

Total Time 10 minutes
Yields 3 cups


  • 3 cups basil, tightly packed-leaves only
  • 3 cups parsley, tightly packed-leaves only
  • 4 cloves garlic
  • 1 cup pistachios, lightly toasted
  • 1/4 tsp sea salt
  • 1/2 tsp freshly cracked blak pepper
  • 1 1/4 cup extra-virgin olive oil
  • juice of half a lemon
  • 1 1/4 cup freshly grated Parmesan cheese


  1. Place the basil, parsley and garlic in a food processor. Pulse until the herbs and garlic are coarsely chopped.
  2. Add the salt, pepper and pistachios. Pulse for a 5- 8 seconds.
  3. Pour in the olive oil and lemon juice. Pulse until all ingredients are incorporated. I like to process my pesto not until is completely smooth, but leaving a bit of texture in the mixture.
  4. With a rubber spatula, scrape pesto into a medium bowl. Add the parmesan cheese, folding until combined.
  5. Divide the pesto into 3 sterilized jars.
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