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Pistachio Pesto

Pistachio Pesto

Prep Time

15 min

Cook Time



WellNow Pesto Photo Recipe


150g Pistachios

Basil plant

1 Garlic clove

150ml Extra virgin olive oil

30g Parmesan


Makes one large recycled jam jar.

WellNow Pesto Photo Recipe

You just can’t beat the versatility of a tasty pesto. I’ve made pesto for years with pine nuts and recently switched them for pistachios when it takes my fancy. It lends more depth to the classic and has more of a crunchy bite. I always have a jar of it on the go in the fridge. With good quality extra virgin olive oil and fresh basil it’s so much healthier than shop bought pesto. It’s really quick-to-prepare and the kids love to muck in with this one, picking the leaves off the plant and giving their opinion on whether it needs more of one or other ingredient. It makes for a very quick “go-to” dinner with pasta and a tin of tuna thrown in, or a dollop on a baked sweet potato with a side salad and some salmon, smoked or baked, or simply used as a spread in a sandwich. I’ve shown it here in all its glory with some carrot crudités and bread – devoured by me and the boys shortly after the photos were taken ;-)


  1. Lightly toast the pistachios by placing them on their own in a frying pan at a medium heat. Toss them around the pan, but stand over with a watchful eye because they can get overdone quite easily.  As soon as you see the slightly golden colour appearing take off the heat and transfer to a plate to cool thoroughly.  If they are too warm they heat the basil leaves too much.
  2. Take the basil plant and remove all the leaves and place in a small blender. A food processor is fine too, it’s just that the quantities work well in the small blender.
  3. Add in the cooled pistachios and 100mls of the olive oil and the garlic and blitz. Add the rest of the oil a small bit at a time until you get the consistency you like. Try not to over blitz because the chunkiness of the pistachios are a real treat.
  4. Once you are happy with the consistency add the parmesan in and blend again. You may decide to add more of the oil at this stage.

This is one of those recipes that if you get used to making it you don’t need to weigh anything, it can be done very loosely.  The quantities can be far from exact and it’s a good one that can be flung together with little or no thought.