Pine Nut Pistachio Basil Pesto


Who hasn’t heard of “pesto alla Genovese”? This classic is made from crushed garlic, pine nuts, basil leaves, Parmesan cheese and salt.

The name “pesto” comes from a Genovese word, which means “to crush”. According to the traditional method, all ingredients were crushed in a mortar. But nowadays we like to prepare everything faster, so I used food processor instead of mortar.

Pesto started to be popular around in the world in 1970’s and has some traditional and lot of modern variations. Look at Kyara’s modern Artichoke Basil Pesto too!

Basic ingredients are flavorful leaves, oily nuts, hard cheese, olive oil, garlic, salt and a pinch of creativity, everybody can make own variation.

Red Pesto is from Sicily, it’s made with extra tomato and uses almonds instead of pine nuts. Another traditional one is from Calabria, where they used grilled bell pepper and black pepper. Pine nuts are substituted with walnut, almond or cashew mainly because of the price.

Maybe you are surprised when you see “lactose free” tag below the title and parmegiani cheese is between the ingredients. Parmegiano Reggiano cheese is 100% lactose free cheese, within 6-8 hours after cheese is made, lactose is transformed into lactic acid, and a rapid growth of lactic bacteria metabolizes galactose, a component of lactose. It is safe for people who have lactose intolerance.

Pesto can be used on pasta, in Genovese minestrone soup, on sliced Mozzarella cheese (it’s not lactose free) or served with sliced meat. My recipe with pesto is coming this week.

Pine Nut Pistachio Basil Pesto

Prep Time15 mins
Total Time15 mins
Servings: 250 ml
Author: Andrea


  • Blender or Food processor


  • 80 gram pine nut roasted
  • 60 gram pistachio roasted
  • 3 cloves garlic minced
  • 80 ml olive oil
  • 60 gram Parmigiano Reggiano (parmesan cheese) grated
  • 40 gram fresh basil leaves
  • ½ tsp salt
  • ½ tsp black pepper freshly ground


  • Put all ingredients except olive oil into the food processor and pulse it for 2 minutes.
  • Add olive oil very slowly while the food processor is working.
  • When all ingredients in it, pulse it for another 1 minute.
  • Store in an air tight jar in the fridge for up to one week.