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‹ All Recipes ‹ Appetizers

Orange Pistachio Pesto

Orange Pistachio Pesto

This vibrant pesto with hint of citrus and sage jazzes up cheeses, crostini and vegetables

Recipe by: Gabrielle

YIELD: 1 cup

Wine Pairing: Gabrielle Collection Vertex Red Cuvée Red Wine Blend 620, California

PREP TIME: 10 minutes COOK TIME: 5 minutes TOTAL TIME: 15 minutes


  • ½ cup unsalted pistachios, shelled and roasted
  • 2 cups basil, chopped (substitute baby spinach or arugula)
  • 1 tsp. GC Napa Valley Natural Orange Finishing Sea Salt
  • 1 tsp. GC Napa Valley Natural Sage Green Peppercorn
  • ¼ cup GC Napa Valley Natural Basil Olive Oil
  • ¼ cup GC Napa Valley Natural Orange Olive Oil


  1. Put pistachios, basil, Orange Finishing Sea Salt, and Sage Green Peppercorn in the bowl of a food processor. Pulse several times. Scrape down sides and repeat.
  2. While the food processor is running, slowly add Basil Olive Oil and Orange Olive Oil. Process pesto to desired texture.


Place Orange Pistachio Pesto in a white bowl. Spread Pesto on crostini, baguettes, crackers, and cheese pieces such as Jarlsberg, Parmesan and Pecorino. Use as a vegetable dip for bell peppers (red, orange, yellow), cucumbers and carrot sticks.


  • 2 oz. unsalted pistachios, shelled and roasted
  • 2 bunches fresh basil (substitute baby spinach or arugula)
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