Pistachio Pesto

This is a great alternative to classic pesto. It goes great in risottos.


  • ½ cup fresh shelled pistachio, unsalted
  • 1 cup basil leaves
  • ⅓ cup olive oil, extra-virgin
  • 4 ea garlic cloves, minced
  • ½ cup grated imported Parmesan cheese
  • ¼ cup grated imported Asiago cheese
  • Salt & fresh ground black pepper to taste


  • Food Processor
  • Baking sheet


  1. Preheat oven to 350°F.
  2. Place pistachios on baking sheet and roast 5 to 7 minutes or until lightly brown.
  3. Remove from oven and let cool.
  4. Place cooled pistachios, garlic and cheeses in food processor.
  5. With machine running, drizzle in olive oil and continue processing to a paste.
  6. Season with salt and pepper to taste.
Re: Pistachio Pesto