• 1 cup pistachios, shelled
  • ½ cups parmesan cheese, shredded
  • 2 cloves garlic
  • 1/3 cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 cup fresh mint, lightly packed
  • 1 cup fresh parsley, lightly packed


Combine all ingredients in a food processor. Blend until smooth. This may take several minutes of blending and scraping sides of food processor with spatula. The pesto will be a thick consistency. If you prefer a thinner pesto, you may add some water to the food processor to thin it out. Pesto keeps for about a week in the fridge, but can also be stored in small jars or containers in the freezer for 9-12 months.

Serving Size: 2 tbsp
Number of Servings: 30 servings (recipe makes about 2.5 cups)


Calories 72
Fat 6.3g
Saturated Fat 1.2g
Polyunsaturated fat 1.2g
Monounsaturated fat 3.7
Cholesterol 2mg
Sodium 48.4mg
Potassium 91mg
Carbohydrate 2.4g
Fiber 0.8g
Sugar 0.6g
Protein 2.4g

Modified from Sweetpeas and Saffron