Prep 0 hours
Cook 0 hours
Ready-in 0 hours


2 Garlic cloves
2 T Toasted pine nuts
2 T Pistachios
2 C Fresh basil leaves
1 Lemon, zested and juiced (you'll need about 1 T juice)
1/2 C Olive oil, plus more
1/2 C Grated parmesan or your favorite cheese
Sea salt
Black pepper


  1. Add garlic, pine nuts, and pistachios to a food processor, and pulse to roughly chop. Add basil and lemon juice. Puree, streaming in olive oil until blended to desired consistency. I prefer to leave mine a little crunchy for a bite, but if you prefer your pesto smooth and creamy, continue to puree. Pour pesto into a bowl, add the lemon zest, cheese, salt, and pepper, and stir to blend.

Recipe Ratings

Rated 0/5 based on 0 customer reviews


Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>