Pistachio-Olive Pesto

If you like pesto and tapenade, you'll adore this basil-and-pistachio sauce with chunks of black olive.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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1/3 cup lightly toasted pistachios

3 cups loosely packed fresh basil

1 teaspoon chopped garlic

Pinch of red pepper flakes

Kosher salt

1/2 cup coarsely grated Parmesan

1/2 cup extra-virgin olive oil

1/2 cup chopped Kalamata, Gaeta or nicoise olives


  1. Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.