Basil, Scallion and Pistachio Pesto

The amazing thing about pesto is the number of Mediterranean Diet recipes there are for such a simple dish!  At Mediterranean Living we have been on quite the pesto kick. Fresh herbs are beginning to proliferate in the garden. Personally, I think they call to be crushed up into a delicious pesto. Pestos are considered a condiment so the possibilities are endless.

Pestos are a popular dish of the Mediterranean Diet, with variations on this dish offered on menus throughout the northern Mediterranean region. Similar to Mediterranean Sofrito, it offers many health benefits by including a variety of healthy superfoods.

Try our Basil, Scallion and Pistachio Pesto atop fresh tomatoes and sliced fresh mozzarella. Stack this delicious combination of foods atop a loaf of crusty sourdough bread for a lovely open-faced sandwich.

I adore this pesto over pasta or with fresh grilled fish, such as tuna or salmon. It is also quite nice served with grilled vegetables and a side of crusty bread or pita.


Interested in more pesto recipes?

Stop by our Mediterranean Diet Recipe Box and explore our other pesto offerings. 

Basil Scallion Pistachio Pesto: Mediterranean Diet Recipe

Basil, Scallion and Pistachio Pesto

Christine Dutton
No rating - Click the stars to add yours!
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 20 kcal


  • 1/4 cup fresh basil, chopped
  • 2 tbsp. scallions, chopped
  • 3 cloves garlic, finely chopped
  • 1/8 cup parmesan, shredded
  • 1/8 cup pistachios, toasted and chopped
  • 1/8 tsp  Aleppo pepper (optional)
  • salt and pepper to taste


  • No Steps Found !


Calories: 20kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 26mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 106IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.

One Comment

  1. Connie August 25, 2020 at 4:35 pm - Reply

    Since there were NO instructions, I made it as is in a bowl and added enough extra virgin olive oil to make a spreadable pesto. Loved the chunkiness in the photo and went that route. ABSOLUTELY DELICIOUS.

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