January 29, 2014


Pesto (pistachio) ›

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Pistachio Pesto

Traditionally made with basil, pine nuts and parmesan cheese, pesto is infinitely adaptable. Here we’ve used beautiful Turkish pistachios for an even greener, beautifully nutty pesto. Lemon and a little fresh mint add freshness to this sauce, but feel free to play around with ingredients and ratios, adding a little more cheese, different herbs or even a pinch of chilli.The recipe and pictures are by Littleloaf for WhyNut.

Makes one medium sized jar
1 small clove garlic
Large pinch salt
A few scrunches of black pepper
Large bunch basil, leaves picked (about 50g)
3 sprigs mint, leaves picked 50g
WhyNut pistachios
Juice & zest of one small lemon
50ml olive oil 30g parmesan, finely grated


  • In a pestle and mortar, smash together the garlic, salt and pepper.
  • Coarsley chop the basil and mint then add to the mixture, pounding until a smooth paste starts to form.
  • Add the pistachios, lemon juice and zest and continue to pound to a smooth paste before pouring in the olive oil, a little at a time.
  • Once smooth, stir in the parmesan. Add a little more olive oil if you like your pesto to have a slightly thinner consistency.


  • Pesto is best made in a pestle and mortar so you can keep an eye on the texture. However, if you’re feeling lazy, blitz the ingredients in a food processor until smooth in the same order as above. It still tastes pretty delicious.
  • Basil is the classic herb for pesto, but this recipe works wonderfully with parsley, coriander or rocket. Try substituting the parmesan with pecorino, too.
  • Pesto can be used in countless different ways. We like it tossed through pasta or grains, served on the side of fish or chicken, thinned it out with olive oil as a salad dressing or spread in sandwiches.
  • Store pesto in the fridge in an airtight jar, with a little extra olive oil poured over the top.  Will keep for about a week.

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