Pistachio-Oregano Pesto

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

Slideshows: Pesto Recipes
  • Total Time:
  • Servings: Makes 1 1/4 cups


  • 3/4 cup raw pistachios (about 4 ounces), coarsely chopped
  • 2 garlic cloves, chopped
  • 1 anchovy fillet, chopped
  • 1/2 cup oregano leaves, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © John Kernick Published October 2013

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458779 recipes/pistachio-oregano-pesto 2013-12-06T23:42:06+00:00 Dave Pasternack gastronaut-files|italian|dips-and-spreads|sauces-and-condiments|fast|make-ahead|staff-favorite october-2013 recipes,pistachio-oregano-pesto 458779

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