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Pistachio Pesto Toast

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2 slices of rustic or sourdough bread
1 bunch of basil ( about 2 packed cups)
1 cup Setton Farms Salt & Pepper Seasoned Pistachio Kernels
2 ounces of parmesan cheese, cut in chunks
1/4 cup extra virgin olive oil
12 grape or cherry tomatoes or 1 medium tomato
1/4 cup crumbled feta cheese


1) Toast the bread
2) Remove leaves from the basil, wash and dry
3) In a food processor add basil, pistachios, parmesan cheese and olive oil
4) Process until it forms a spreadable paste
5) Spread as much pistachio pesto as desired on the toasted bread
6) Top with sliced tomatoes and feta cheese
7) If you have some extra Setton Farms salt and pepper seasoned pistachio kernels, chop a few kernels and place on the toast.
8) Use the remaining pesto to make more toast, or add to pizza, pasta or soups.

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