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Pistachio-Oregano Pesto
© John Kernick

Pistachio-Oregano Pesto

  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes 1 1/4 cups
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

This delicious, easy pesto, made with roasted pistachios and fresh oregano, is perfect with roasted, grilled or steamed fish.

Slideshows: Pesto Recipes

  1. 3/4 cup raw pistachios (about 4 ounces), coarsely chopped
  2. 2 garlic cloves, chopped
  3. 1 anchovy fillet, chopped
  4. 1/2 cup oregano leaves, coarsely chopped
  5. 2 tablespoons fresh lemon juice
  6. 3/4 cup extra-virgin olive oil
  7. Salt
  8. Freshly ground pepper
  1. Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.
  2. In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.
Make Ahead The pesto can be refrigerated for up to 4 days.
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