Pesto Power: Mediterranean Style Pesto

Mediterranean Style Pesto

(Recipe courtesy of Chef Chuck Hernandez of arugula catering co. in San Antonio, Texas.)


  • Mediterranean Style Pesto

    Mediterranean Style Pesto

    1 c. fresh parsley – rinsed, drained and dry (no stems)

  • 1 c. fresh basil
  • 1/2 c. pistachios – toasted and lightly salted
  • 1/2 c. crumbly feta – drained and dried
  • 1 lemon – juiced
  • 1 tsp. crushed red pepper (dried)
  • 4 garlic cloves
  • 1 green onion (bulb & stalk)
  • 4 tbs. Salud de Paloma EVOO (click here for locations you can purchase or order online)
  • 1 dash nutmeg – fresh grated
  • Black pepper to taste
  • Sea salt optional

Place all items in a food processor. Pulse gently until all is incorporated, scraping down sides periodically. Can also pound gently in segments in a traditional mortar & pestle. Serve on stale breeds, lavish, crackers, or pitas. ENJOY!

If you enjoy this recipe, be sure to check out Chef Chuck Hernandez’ new book, Pesto Power: An Exploration of International Sauces as Condiments.


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