• Charlotte LaGuardia

Pistachio Pesto



Last month I traveled to Sicily with my husband for a week of sight-seeing, relaxing, and of course eating. During our time we took diligent notes on recipes to recreate once we returned home. Pistachio pesto was one of the first recipes I wanted to try due to its versatility and flavor – hello creamy garlic goodness!



Pistachios were introduced to Sicily in ancient times from the Middle East, where many of the world’s pistachios are still grown. However, in Sicily, the Sicilian pistachio is a staple in Italian confections and recipes. Different from a typical Middle Eastern or California pistachio, the Sicilian variety is longer and thinner in shape and tends towards a stronger flavor, which may be due to the difference in soil. Either way this recipe can be made with any variety of pistachio.



Pistachios are a great source of copper and contain vitamins B1 and B6. All of which support cellular and immune function as well as neurological health.



Put this pesto on grilled vegetables, your favorite sandwich, pasta, or even use as a salad dressing. The possibilities are endless!










Pistachio Pesto


3 cups fresh basil

½ cup fresh arugula

¼ cup parmesan cheese

1/3 cup pistachios, shelled

2 cloves garlic

½ cup olive oil

Salt and pepper to taste


Add all the ingredients, except the olive oil, to a food processor. Pulse a few times until everything is combined. Then with the processor running pour the olive oil through the top chute until you find your desired consistency, scraping down the sides as needed.





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