Alton Brown's Mixed Herbs Pistachio Pesto recipe is very easy to make. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender. Learn more!

Course: Sauces & Condiments

Keyword: Condiments, Italian, Make-Ahead, Pistachio Mixed Herb Pesto, Sauces, Vegetarian

Pistachio Mixed Herb Pesto

Name: Pistachio Mixed Herb Pesto
Prep time: 20 min
Total time: 20 min
Ingredients: 1 clove garlic, peeled; 2 cups packed flat-leaf parsley; 2 tablespoons fresh lemon thyme leaves; 2 tablespoons fresh tarragon leaves; 1 tablespoon fresh sage leaves; 1 tablespoon fresh oregano leaves; 1/2 cup grated Parmesan; 3/4 cup roasted pistachios; Pinch kosher salt, to taste; Pinch fresh ground black pepper, to taste; 1 cup olive oil

ACTIVE TIME: 20

TOTAL TIME: 20

Yield: 1 cup

Photo by Lynne Calamia

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Software

1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Pinch kosher salt, to taste
Pinch fresh ground black pepper, to taste
1 cup olive oil

Specialized Hardware

Blender

ACTIVE TIME: 20

TOTAL TIME: 20

Yield: 1 cup

Procedure

In a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
Serve over pasta or use as topping for bruschetta.