Unlike a traditional basil pesto suited for coating cooked pasta, this fresh herb sauce can brighten up almost any dish. Spoon a tablespoon or two of Pistachio Lemon Pesto over fish or chicken, or toss with vegetables, beans, lentils, or whole grains.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Makes: ½ cup (8 Tbs.)


  • 2 cups basil leaves
  • 1 cup flat-leaf parsley
  • ¼ cup roasted salted pistachios
  • ¼ cup extra-virgin olive oil
  • 1½ Tbs. fresh lemon juice
  • ¼ tsp. kosher salt


  1. Combine all ingredients in a small food processor. Pulse until uniformly minced, scraping down the sides as needed.

Nutrition Information

Per serving (2 Tbs.):

  • Calories: 170
  • Total fat: 17 g
  • Sat fat: 2.5 g
  • Sodium: 160 mg