I am calling this my “winter pesto” because it uses hardy herbs like rosemary and sage which always feel so comforting and wintry to me. But what really makes this pesto is the pistachio oil- worth it to get a bottle of it and have it on hand cause it really elevates your Italian meals. Enjoy this one over ravioli, on garlic bread, in a chicken salad, anywhere!


Total time: 10 minutes
Serves: 4
Difficulty level: Wicked easy

You’ll need:
2 cups fresh basil
½ cup fresh sage
½ cup roasted pistachios
1 – 2 tablespoons fresh rosemary
¼ cup pistachio oil
½ cup olive oil
½ teaspoon salt

Let’s do it!

• Put all ingredients in a food processor or blend and blend until thoroughly mixed. Add more of either oil if your pesto seems too dry.
• Serve over pasta, on garlic bread- anything!

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