Basil-Parsley Pistachio Pesto

Basil-Parsley Pistachio Pesto

A pesto a day, keeps the doctor away...or at least keeps you well fed and happy. This pistachio version is sure to please paired with pasta, bread and just by the spoonful! 

Serves: 3-4

INGREDIENTS:

  • 1 ½  cups fresh basil
  • 1 ½ cup fresh parsley
  • ½  cup pistachios
  • 2  garlic cloves
  • ½  cup Parmigiano-Reggiano cheese
  • ⅓ cup extra virgin olive oil, plus more if needed
  • Crushed red pepper flakes
  • Kosher salt

DIRECTIONS:

  1. In a food processor, combine the basil, cilantro, pistachios, and garlic.  Pulse until finely chopped. 
  2.  Add the cheese and pulse once more.  With the motor running, stream in the olive oil until your desired consistency is reached.  
  3. Season with red pepper flakes and salt as desired. 

STORAGE: Store in an airtight container in the fridge for up to 3 days. 

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