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Creamy pistachio pesto

Creamy pistachio pesto

This is a springy pairing for our new, grassy Greek EVOO.

We've already made a post on all things pesto. But having discovered this pistachio pesto recipe, we decided it needs a dedicated blog post of its very own.

It's creamy, versatile & ridiculously tasty. You may find yourself slathering it on everything—pastas, sandwiches, salad…even toast.

Here's the method:

Makes one cup

To a blender add basil, 2 spring garlics (normal garlic always works) and 200ml of EVOO. Blitz it up until smooth.
Then, pop in all the shelled pistachios, pine nuts, parmesan and nutritional yeast— with a generous pinch of salt.
Add a squirt of lemon and blend until ‘almost’ smooth.
Et voilà! It's *that* easy.
Store in a container for up to 1 week or freeze!

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.