4.5 10

Pistachio-Oregano Pesto

  • Total Time:
  • Servings: Makes 1 1/4 cups

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

Slideshows: Pesto Recipes

KEY: Gastronaut Files, Italian, Dips & Spreads, Sauces & Condiments, Fast, Make Ahead, Staff Favorites

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Ingredients

  • 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

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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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