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Cranberry Pistachio Pine Nut Pesto

After making Balsamic Roasted Brussels Sprouts countless times, I decided to add a gourmet twist by creating a Cranberry Pistachio Pine Nut Pesto. This flavorful pesto was so delicious that I couldn’t resist incorporating it into other dishes. Imagine it spread on crostini, stuffed in chicken breast, or wrapped in puff pastry with brie – the possibilities are endless!

To make this pesto, you just Put everything in a food processor and blend. If you want to make the brussel sprouts version, start with the roasted brussel sprout recipe and add 1/2c of Cranberry pistachio pesto after they are done. Mix well and top with extra cranberries and pine nuts.

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


  • 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.
  • Season with salt and black pepper to taste.
  • 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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