Pistachio & Castelvetrano Olive Pesto

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  • 1 cup Mezzetta® Pitted Italian Castelvetrano Olives
  • 1/2 cup pistachios, shelled
  • 1 small clove fresh garlic
  • 1 lemon, zested and juiced
  • 1/4 cup and 2 tbsp extra virgin olive oil
  • pinch of red pepper flakes
  • salt and freshly cracked black pepper
  • 1/4 cup fresh parsley leaves
  • 2 sprigs fresh thyme leaves


In a food processor, pulse all ingredients to desired consistency. Serve on a nice white fish, baked chicken or veggies, and finish with a drizzle of olive oil.