Pistachio Pesto

MAKES: 1 cup (240 ml) | PREP TIME: 5 minutes


1 cup (125 grams) raw shelled pistachios

2 cloves garlic, roughly chopped

1 cup (25 grams) fresh basil leaves

½ to 1 cup (120 to 240 ml) extra virgin olive oil (see Note)

3 tablespoons freshly squeezed lemon juice

pinch of fine-grain sea salt and freshly ground black pepper


Place the pistachios in a food processor and pulse until they are broken down into small pieces. Add the garlic and basil and turn the food processor on. While the food processor is running, slowly add the olive oil until the pesto is thickened to your liking. Add the lemon juice, salt, and pepper and pulse once more to combine. Store in an airtight container in the fridge. Use within 1 week.

Note: For a thick pesto, use only ½ cup (120 ml) extra virgin olive oil. For a thin pesto, use 1 cup (240 ml) extra virgin olive oil.