Four Clan Kitchen

What we eat everyday

Pistachio Pesto

Posted by fourclankitchen on May 27, 2012

This is a wonderful variation on pesto.  You can use your favorite pesto recipe and swap out the pine nuts for the pitsachio nuts.  Or use the one below.  I had cilantro, so I used cilantro.  Parsley would have been fine too.  You just can’t sub out the basil, is all.   The pesto will keep in the freezer and if you add a film of oil on top, it will also mostly retain its color.  The pesto is great with pasta, as a dip, as a flavoring agent for soup, smeared on bread, you name it. So it is a really versatile little condiment to have in your repertoire.


2 cups basil leaves (tender stems and all), rinsed and drained

1 cup cilantro leaves (tender stems and all), rinsed and drained

2 sprigs mint

2 cloves garlic

1/2 cup good olive oil

1/2 cup pistachio nuts (I used toasted, salted and shelled)

juice from 1/2 a lime

salt, to taste (you won’t need much since the pistachio nuts are salted)


1. Place the leaves, nuts, salt, lime juice, garlic  in a food processor and pulse till a paste forms.

2. With the processor running, drizzle in the oil till a smooth pesto like paste forms. Depending on how tightly you have packed the leaves, the amount of oil will differ.

3. Taste and adjust the salt.


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