Pistachio Pesto

This recipe is from Stacy Adimano's Piatti: Plates and Platters for Sharing, Inspired by Italy. The books pages are packed with approachable recipes for small gatherings. It's cover features a tray of artichokes slathered with olive oil  and a pistachio pesto so enticing we keep catching our selves day dreaming for al fresco lunches paired with a crisp white wine. For one member of our team, Emily, the book and this recipe in particular transported her back in time to her days living in Sicily where she first fell for pistachio pesto. Read her travel blog, Emily in Italy, here.

"One glance at the pistachio pesto on the cover and I was instantly taken back to Sicily.  I was reminded of my days of eating that very meal, in a small family run local restaurant, around the corner from my Italian apartment." - Emily Karonis

Give it a try and let us know what you think! 

Makes 1 1/2 cups of Pesto 


  • 1 cup raw, shelled Pistachios
  • 3/4 cup good Extra Virgin Olive Oil
  • 1 1/2 cups fresh Basil leaves
  • 1/2 cup fresh Mint leaves
  • 1/3 cup plus 2 TBSP Pecorino Romano cheese
  • Salt to taste 
  • Pinch of freshly ground Tellicherry Peppercorns


Using a food processor finely grind the pistachios. Add the basil, mint, cheese olive oil and salt and pepper. Process until saucy. Feel free to add extra olive oil, but avoid a smooth consistency. Taste and adjust accordingly. 

Evelyn Smith

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