Go Back
+ servings

Pistachio-Parsley Pesto

Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Servings: 6 (1 scant cup)
Calories: 129kcal
Author: Nisha Vora


  • 1/3 cup (40-45g) Southern Grove Shelled Pistachios (unsalted or salted)*
  • 2 cups (25-30g) parsley leaves and tender stems
  • 3 small garlic cloves, chopped
  • 1 medium lemon, zested
  • 2 tablespoons lemon juice, plus more as needed
  • Freshly cracked black pepper
  • 1/4 cup (56 mL) Simply Nature Organic Extra Virgin Olive Oil
  • 1-2 tablespoons water, plus more as needed


  • Add the pistachios to a food processor and process until the pistachios are in very small pieces. Add the parsley, garlic, lemon zest, 2 tablespoons lemon juice, and black pepper to taste. Blend until a paste forms, scraping down the sides as you go along.
  • Add some of the extra virgin olive oil and blend until it starts to form a sauce. Scrape down the sides again, and stream in the rest of the oil until you have a smooth yet thick texture. If it is not smooth enough, add a bit more oil or water, one spoon at a time, until the sauce comes together into a creamy, spoonable consistency. Taste for seasonings, adding more salt or pepper or lemon juice as desired.
  • Store in an airtight jar in the fridge for 1 week. The pesto will thicken as it rests. Feel free to stir in a teaspoon or two of water to thin.


*If using salted pistachios, don’t add salt to the pesto while blending. After blending, taste, and add a pinch of salt as needed. If using unsalted pistachios, add about ¼ teaspoon kosher salt, plus more as needed to taste.