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Cranberry Pistachio Pine Nut Pesto

With 6 children, 4 dogs and a full time job, I do not watch a lot of television.  There is just no time.  Thank Goodness for DVR recording.. Sometimes I sit and watch Food Network and eat pistachios out of the bag, but they’re better in a pesto.  This is not your typical basil or spinach pesto recipe..

I originally came up with this recipe after making Balsamic Roasted Brussels Sprouts 1001 times in the cafe.  I was bored with it and decided to gourmet it up a bit.. So made a Cranberry Pistachio Pine Nut Pesto to put on them. The pesto was sooooo good that I decided to incorporate it into other dishes.

Cranberry Pistachio Pine Nut Pesto would be incredible as a crostini appetizer, stuffed inside a chicken breast or wrapped into puff pastry with brie.. My mouth is already watering thinking about it.

Cranberry Pistachio Pine Nut Pesto


  • 1/4 cup pistachios
  • 1/4 cup pine nuts
  • 1/2 cup dried cranberries
  • 3 cloves roasted garlic
  • handful of fresh parsley
  • juice of a lemon
  • 1/2 cups olive oil
  • salt and freshly ground black pepper to taste


  1. Place the pistachios, pine nuts, cranberries, garlic, parsley and lemon juice into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in olive oil.
  2. Season with salt and black pepper to taste.
  3. The pesto should be slightly sweet and salty.


You could substitute the pine nuts for all pistachios. I personally just like the buttery nutty flavor of the pine nut addition.


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