Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Pistachio pesto

  • Makes 8 servings
  • Prep 10 mins
  • Total time 10 mins
4.7/5 rating (3 votes)
Pistachio pesto
Pistachio pesto

step by step

  • 1Put all the ingredients and a pinch of salt into a blender or food processor. Whiz together.
  • Recipe photograph by Maja Smend

You will need

  • 1 x 28g pack basil
  • 1 x 28g pack flat-leaf parsley, stalks removed
  • 1 small peeled garlic clove
  • 3 tbsp shelled pistachios
  • zest of 1 lime
  • 2 tsp lime juice
  • 100ml olive oil

+ Nutritional Information