Pesto Duo : 2 easy pesto recipes

Name: Pesto Duo : 2 easy pesto recipes
Prep time: 10 min
Total time: 10 min
Yield: makes approximately 1 cup of each pesto
Ingredients: FOR THE PISTACHIO HERB PESTO:; Olive oil; 1 cup parsley leaves; 1/2 cup mint leaves; 1/4 cup shelled pistachios; 2 tablespoons chopped chives; Zest and juice 1 lemon; FOR THE BASIL SHALLOT PESTO:; 3 large handfuls (about 3 cups) basil leaves - using different varieties of basil if possible; 1 shallot - peeled and halved; 1/2 cup pine nuts; Zest and juice of 1 lemon; 7-8 grinds black pepper; Pinch sea salt; Olive oil

By Pascale Beale

Updated July 2026

Dairy-FreeEgg-FreeGluten-FreeQuick & EasySauce & CondimentVeganVegetarian

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Photography by Pascale's Kitchen Studio

Total Time 10 minutes per recipe

Difficulty Easy

Prep Time 10 minutes

Cook Time

Pesto is one of those things that takes minutes to make and transforms almost everything it touches. The classic Genoese version with basil and pine nuts is a thing of beauty, but once you start experimenting with different herbs and nuts the possibilities are endless. These two are among my favorites — a vibrant pistachio and herb pesto that pairs beautifully with roasted vegetables, grilled fish and pasta, and a basil and shallot pesto that is a little more complex than the classic, the shallot adding a gentle sweetness and depth that makes it equally good as a sauce, a vinaigrette base or a spread. Both keep well in the refrigerator for several days with a thin layer of olive oil poured over the top to prevent browning, and both freeze beautifully in small containers — worth making a double batch when herbs are abundant at the farmers market.

Preparation

1
For the pistachio pesto: In a food processor fitted with a metal blade, chop the parsley, mint, pistachios and chives using short pulses. Add the lemon juice and zest. With the machine running, pour in the olive oil and process until the pesto is fairly smooth. You will need at least 1/4 to 1/3 cup of olive oil. It should have the consistency of thick mayonnaise.

Use in pasta dishes, as part of a vinaigrette, on roasted vegetables, in sandwiches and wraps.
2
For the basil pesto: In a food processor fitted with a metal blade, chop the basil, shallot, pine nuts with the juice and zest of 1 lemon using short pulses. You may need to stop the machine and scrape down the sides to make sure everything is incorporated. Then, with the machine running, pour in the olive oil and process until the pesto is smooth. You will need at least 1/2 to 2/3 cup of olive oil to get the right consistency.

Use in pasta dishes, as part of a vinaigrette, on roasted vegetables, in sandwiches and wraps.

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Pesto Duo : 2 easy pesto recipes

Preparation

From Pascale's Kitchen Shop

Lemon Olive Oil

Herb Tea Towel from Coucke

Basil Olive Oil

Letters from the Market Table