• Prep: 15 min
  • Serves: 1/2

The addition of parsley lends a refreshing edge to this pesto recipe, which also gets a hint of sweetness from the pistachios. Try it on your favorite whole wheat pasta or as a base for a delicious flatbread.

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  • Bowery Basil, 1.25 oz
  • Bowery Parsley, 1.25 oz
  • 1/4 cup pistachios
  • 3/4 teaspoon Kosher salt
  • 1/4-1/2 cup extra virgin olive oil
  1. Combine basil, parsley, pistachio nuts and salt in a food processor and pulse until chopped. Gradually pour in 1/4 to 1/2 cup of olive oil until pesto reaches the desired consistency. Salt and pepper to taste
Ashton Keefe
Our chef

Made for Bowery by Ashton Keefe.

Ashton Keefe is a chef and culinary stylist whose work has appeared in Food & Wine Magazine, The New York Times, as well as the Today Show and Martha Stewart. Her bubbly and convivial nature mirrors her overarching and founding belief that food is an act of love and an opportunity for beauty.

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