Recipes Sides:

Pistachio Parsley Pesto

Mina Stone
Pistachio Parsley Pesto


  • 1 cup fresh flat-leaf parsley leaves
  • 1/3 cup raw pistachios, shelled
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • salt and freshly ground pepper


The Prep

  • In a food processor, pulse the parsley, pistachios, lemon zest and lemon juice until just smooth.
  • Pulse again, drizzling olive oil through the feed tube until the pesto is very smooth and bright green.
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