Pistachio Parsley Pesto

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Yield : 1/2 cup Prep Time : Cook Time : Ready In :

Pistachio Parsley Pesto

This Pistachio Parsley Pesto recipe is a lovely alternative to the normal basil/pine nuts mix. The pistachios give it a lovely, deep, semi-sweetish flavor that paired beautifully with our seared rare lamb chops. It will go equally well tossed with roasted potatoes, pasta, or on grilled steaks.


  • 2 cups fresh Italian parsley leaves
  • 2 cloves garlic, peeled
  • 1/3 cup shelled salted and toasted pistachios (the newest of the good for you foods!)
  • 1/3 cup extra virgin olive oil
  • 4 tablespoons shredded parmesan cheese
  • 1/2 lemon, juiced
  • salt and freshly ground pepper, to taste


Step 1

In a food processor, combine the parsley, garlic and pistachios. Using on/off pulses, pulse to combine. With the motor running, add the olive oil in a steady stream, process until the mixture is the consistency of a grainy mustard. Add the cheese, pulse to combine. Remove to a bowl, add the lemon juice and salt and pepper to taste. (If the pesto seems to thick, thin with a bit of water).

Lamb Chops with Pistachio Parsley Pesto

Lamb Chops with Pistachio Parsley Pesto


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