pistachio pesto

This is a typical Sicilian recipe for pistachio pesto, there are quite a few versions involving ricotta, lemon, cream and mint, but my favourite is this one. It’s delicious on pasta with a big grating of parmesan on top, or for dipping bread into. 


makes enough for one jar


  • 200g pistachios 
  • 1 clove of garlic 
  • bunch of basil leaves 
  • 20g of parmesan 
  • 120ml of good olive oil
  • lemon zest from 1 lemon 
  • Salt and pepper to taste 


Put the pistachios in a food processor (traditionally it’s done in a mortar and pestle, but it’s up to you) grind them up and add the basil and garlic and continue to blend till you have a paste.  Spoon this into a bowl.

Add the parmesan, lemon zest and olive oil and stir till all mixed up. Season with the salt and pepper to taste. Serve with more grated parmesan. Lasts for a week in a sterilised jar in the fridge with a layer of olive oil on the top. 

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