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roasted garlic pistachio pesto

roasted garlic pistachio pesto

Kick up your classic basil pesto recipe by swapping out pine nuts for pistachios and adding in freshly roasted garlic for an extra layer of flavor!
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Course: Appetizer, Side Dish, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1 cup
Calories: 90kcal


roasted garlic

  • 1 head of garlic
  • 2 teaspoons olive oil

pistachio pesto

  • 2 cups packed fresh basil leaves
  • 5 cloves roasted garlic
  • ¼ cup pistachios*
  • cup olive oil
  • 2 tablespoons lemon juice
  • Kosher salt and pepper - to taste


roasted garlic:

  • Preheat your toaster oven to 400°F (can also use actual oven)
  • Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut a ½ inch from the top, exposing the individual cloves.
  • Place the garlic heads in a baking pan, cut side up. Drizzle with olive oil. Cover the bulb with foil. Bake 30 minutes. Allow garlic to cool before use.

pistachio pesto:

  • Place basil, garlic, and pistachios into a food processor. Pulse until mixture is smooth. Once smooth, with the processor still running, slowly pour in the olive oil and lemon juice, Process until the mixture is smooth, you may need to scrape down the sides of the food processor. season with salt and pepper, to taste.


will make 1 cup, 16 tablespoons


Serving: 1tbsp | Calories: 90kcal | Carbohydrates: 1g | Fat: 10g
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