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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!

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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!

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currybunny September 03, 2005

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

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sharonlittle001 December 04, 2014

This is spectacular! Our son is allergic to pine nuts and walnuts but not pistachios. He has never tasted pesto! When I thought of this recipe, husband said, google it! This is the one I used and everyone loves it. Funny thing is, no one notices that there is anything different. I added lemon juice as well and cilantro paste from a tube. I'll be putting it on toasted naan bread for a pizza as well as using on salmon and pasta. Thanks, Food.com!

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mspear_2035174 August 05, 2012

I have a bumper crop of mint, so substituted the basil for mint (I cut the quantity down) and left out the cilantro. Yummy, yummy...served over orecchiette (hot or cold).

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Miss Mustang August 14, 2007

delicious and nutty. i really enjoy the pistachio flavor--it is a little stronger than pine nuts. i did not have cilantro this time, but i will include it next time!

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Carianne March 13, 2005
Pistachio Pesto