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Pistachio Mixed Herb Pesto

Top down view of jar of pesto
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A fresh, herbaceous take on the classic basil pesto made with pistachios.

  • Author: Kristine
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1/2 cup 1x

Ingredients

Scale

1 clove garlic

1/2 cup flat-leaf parsley (it’s OK to have a few stems)

1 1/2 teaspoons fresh thyme (it’s not OK to have a few stems)

4 to 6 fresh sage leaves

1 teaspoon dried tarragon leaves

1/2 teaspoon dried oregano leaves

1/4 cup grated Pecorino Romano cheese

1/3 cup roasted, unsalted pistachios, shelled

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 cup olive oil

Instructions

1.  Put all ingredients except the olive oil in a food processor. Pulse until coarsely chopped.

2.  With the food processor running, drizzle in the olive oil until incorporated and pesto is thick and spreadable.

Notes

Adapted from Alton Brown’s recipe.

Find it online: https://www.veggirlrd.com/focaccia-with-spiced-pears-pesto-and-brie/