The Perfect Pesto

The Perfect Pesto

could not be easier and I find that I want to have it on hand to dip, top and slather on EVERYTHING! Give this a try and tag me when you do!
Prep Time 20 mins
Course Dressing
Servings 6


  • 1 Food Processor
  • 1 spatula to scrap down sides


  • 1/2 cup raw pistachios
  • 1 tbsp lemon juice
  • 1-2 whole garlic cloves minced
  • 1/2 cup shredded parmesan
  • 1/2 tsp sea salt
  • 1 cup fresh basil washed and de-stemmed
  • 1/3 cup olive oil


  • Place pistachios in the food processor alone and pulse until they are chopped up to a rough crumble
  • Add in the lemon, garlic, basil, parmesan, sea salt and give it a quick pulse.
  • Add in your basil and pulse just a couple of times then slowly drizzle in your olive oil until you get the consistency you like. Usually 1/3 cup works for me because I like mine a little thicker as a spread, add more if you'd like!
  • Scrape down the sides if you need to and mix to combine with a spatula.
  • Store in an airtight container for up to a week!
Keyword pesto
Tried this recipe?Let us know how it was!