Go Back

Sun-Dried Tomato and Pistachio Pesto

Sun-dried tomato and pistachio pesto. Use it as a base for bruschetta, toss it with pasta or as a topping for grilled chicken or fish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Entree
Cuisine: Mediterranean
Author: Cynthia


  • 1/2 cup oil packed sun-dried tomatoes
  • 1 cup loosely packed blanched basil leaves
  • 1/3 cup toasted pistachios
  • 1/3 cup finely grated pecorino romano or parmesan cheese
  • 2 cloves garlic minced
  • 1/4 to 1/3 cup olive oil
  • Kosher salt to taste.


  • Have a bowl of ice water ready to plunge the basil leaves into.
  • In a large pot of rapidly boiling salted water, drop basil leaves to blanch, 15 seconds. Immediately remove the basil leaves with a slotted spoon and plunge into ice water. Drain and pat leaves dry. Coarsely chop.
  • In the bowl of the food processor, add sun-dried tomatoes, pulse to coarsely chop tomatoes. Add chopped basil, minced garlic and toasted pistachios and pulse a few seconds to mix. It should stay coarse, so don't over process.
  • Slowly pour olive oil in a steady stream while pulsing a few more seconds.
  • Taste and add salt