Pistachio & Parsley Pesto

Published 11th March, 2020

Cuisine: Italian   Serves: 4

Preparation: 15 Mins


  • 30gm Parmesan, grated
  • ½ Cup Pistachios
  • 2 Cloves Garlic
  • Sea Salt
  • Black Pepper
  • 1 ½ Cups Olive Oil Flat Leaf Parsley, roughly chopped
  • ½ Cup Olive Oil


  1. In the bowl of a food processor, process the parmesan, pistachios, garlic & flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper.
  2. Store in the fridge in a sterilised jar.


  1. This pesto will keep in the refrigerator for 10 days.
  2. Serve with barbecued meat, chicken or grilled fish.