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Basil Pistachio Pesto


I wouldn’t exactly call myself frugal, but every time I see pine nuts in the store, I can’t believe how much they cost. A substitute that I prefer for its richness and depth of flavor is to sub pistachios for pine nuts in pesto. Oh, I also omit to the Parmesan to keep it Paleo. This pesto does great on everything from salmon and chicken to zucchini.

From our kitchen to yours, Bennett


1 cup shelled pistachios
⅔ cup olive oil
2 tablespoons lemon juice
6 garlic cloves
1 cup fresh Italian flat leaf parsley
2 cups fresh basil
1 teaspoon sea salt
½ teaspoon ground black pepper
⅓ cup parmesan (optional, primal only)


Combine the ingredients in a food process except the olive oil
Pulse until the nuts combine and the ingredients are well incorporated
Slowly mix in the olive oil, pulsing the food process 2-3 times
Add cheese last and pulse 2-3 times


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