Upgraded Homemade Pesto

Homemade pesto spread from basil and parsley with the addition of cashews and natural pistachios and mustard touches, fresh garlic that gives a gentle spiciness and lemon juice

  • AppetizersType
  • Super EasyDifficulty
  • 10 minPrep. Time
  • N/AServing/Unit


Basil, 1 bunch
fresh - only leaves
Parsley, 1 bunch
fresh - only leaves
Garlic, 6 cloves
Smooth mustard spread, 1 heaping teaspoon
Natural pistachio (unroasted), 1 handful
Natural cashews (unroasted), 1 handful
Olive oil, 1/4 cup
high quality
Lemon juice, 1/2 unit
freshly squeezed
Salt, 1/4 flat teaspoon
Black pepper, 1/8 flat teaspoon


1. Place the basil, parsley, garlic, mustard, pistachios and cashews in a deep bowl/cup, and grind with a rod blender, while slowly adding the olive oil, until it reaches a pulpy texture.
2. Season with lemon juice, salt and black pepper to taste.
3. Store in the refrigerator (can be stored for 2-3 weeks).
4. Bon appetite (:
Great for oven-baked fish/chicken, sandwiches, toasts and pastas. Due to the tendency of basil to blacken in contact with air, it is recommended to keep it with a little olive oil over the spread to give it a protective layer.

The pesto spread is relatively spicy because of the fresh garlic so be careful with the amount of black pepper. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 992 cal 229 cal
Proteins 23 g 5 g
Carbohydrates 45 g 10 g
Fat 86 g 20 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Yoni Stern Recipe by Yoni Stern
Upgraded Homemade Pesto
Easy and creative pesto
Upgraded Homemade Pesto