Ingredients Condiments Pesto Sauce Pistachio-Oregano Pesto 5.0 (3,275) Add your rating & review This delicious, easy pesto, made with roasted pistachios and fresh oregano, is perfect with roasted, grilled, or steamed fish. By Dave Pasternack Dave Pasternack Dave Pasternack is a James Beard Award-winning chef renowned for his seafood expertise and for introducing crudo to the American culinary lexicon, first served at his acclaimed New York City restaurant Esca in 2000. Called "the fish whisperer" by The New York Times, Pasternak co-authored the bestselling cookbook The Young Man and the Sea (2007). Food & Wine's Editorial Guidelines Updated on June 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 20 mins Yield: Makes 1 1/4 cups 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 Directions Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely. 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. Rate it Print