Pistachio-Oregano Pesto

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

Pistachio-Oregano Pesto
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

  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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