Total Time
Prep 15 mins
Cook 0 mins

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

Ingredients Nutrition


  1. Put all of the ingredients in the food processor or blender and puree until smooth.
  2. Start with 1/4 cup oil adding more if you need.
Most Helpful

Oh Rita, I had no idea this combination could be so good! I used some on paninis and froze the rest into a mini muffin tray resulting in the photo I submitted. Excellent flavor and a great variation on the usual pesto. Thanks!

Sandi (From CA) April 28, 2007

One of the best pestos I have ever made, I really recommend this! I used all basil and also added a little lemon juice for that tiny extra kick for our tastes. The pistachios were wonderful once I forcibly explained to my husband that he wasn't allowed to eat them out of my measuring cup! Really delicious, I think I like this even better than the traditional pesto - thanks Rita!

currybunny September 03, 2005

Crazy good. We could not stop eating it. Double the recipe if you can.

sharonlittle001 December 04, 2014