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

Dave Pasternack
October 2013

Gallery

© John Kernick

Recipe Summary

total:
20 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.

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  • 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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