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This Pistachio Pesto Is Good for Your Gut

January 1, 2021


Sauces are one of the easiest ways to liven up your food. And one of our favorite sauces, something we almost always have in our refrigerator, is pesto.

There are so many reasons to love this simple sauce: Loaded with fresh herbs, olive oil, and nuts, it’s super-healthy. It’s also quick to whip up in a food processor and it’s versatile. Use it to dress up pasta, fish, or chicken. Or combine it with yogurt or olive oil to make a quick salad dressing. Yep, it’s pretty much a kitchen pantry all-star.

But, what if we told you there was a way to make it even better?

Pesto, But Better

Traditional pesto is made with basil, pine nuts, garlic, lemon, olive oil, and Parmesan. This recipe calls for many of the same ingredients, but, here, basil is combined with mint for a hit of freshness. And it uses pistachios instead of pine nuts The result is sweeter and richer than the original, but with plenty of brightness from the lemon zest.

And, when you add a scoop of flavorless Youtheory® Spore Probiotic Powder to the mix, this super sauce can support your gut health, too.

Probiotic Pistachio Pesto




00 min


00 min


2 cloves garlic, minced (2 tsp)

1/3 cup extra virgin olive oil

2 ½ cups fresh basil leaves

½ cup fresh mint leaves

1 tsp lemon zest

1/3 cup roasted, salted shelled pistachios

¼ cup freshly grated Parmesan

Fine sea salt and freshly ground black pepper


Combine garlic and 2 tablespoons of oil in a small, unheated skillet. Place over low heat and cook until mixture begins to sizzle. Allow to cook for 30 seconds, then transfer to a cup to cool.

In a food processor, pulse basil, mint, lemon zest, pistachios, Parmesan and Spore Probiotic Powder until well chopped and combined. Add garlic mixture; pulse a few times. With the machine running, drizzle in remaining oil. Stop processor, scrape down sides, and blend again until all ingredients are well combined and pesto is smooth. Taste and season with salt and pepper.

Serve, or cover tightly and refrigerate for up to 4 days. You can also freeze in an ice-cube tray, then transfer cubes to a freezer bag and freeze for up to 3 months.

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