Middle Eastern Pesto

Middle Eastern Pesto

To my mind, nothing speaks more to summer than fresh, herbaceous flavors with bright, vibrant Mediterranean colors.
Seasonal changeover in the fridge brings a variety of jars of pesto, (whether homemade or from dear market friends), marinated goat cheeses, peppery greens and whatever protein suits our fancy.
Pesto sauces are so very versatile and the variations are endless.
Pictured above is our latest creation (and new house favorite!), Middle Eastern Pesto. Showcasing a few Coco Fine Food’s spices, this pesto has a wonderful depth and complexity with a few intriguing twists…ideal to have on hand as a dip or basting sauce for a wide variety of applications. See our Pesto Chicken Recipe .


2 cups Watercress (or Arugula)

1/4 cup Fresh Basil

1/3 cup Pistachio Nuts

2 Garlic Cloves, chopped

1 T Lemon Juice

1 t Coco Fine Foods Zataar

1 t Coco Fine Foods Cured Wild Sumac

3/4 cup Virgin Olive Oil

1/4 Cup Grated Pecorino Cheese

1/4 t sea salt



  1. Lightly process first seven ingredients in food processor and then slowly add oil.
  2. Add Pecorino Cheese and pulse just to combine.
  3. As Pecorino Cheese is quite salty, taste first and then sea salt as needed.
  4. Place in glass jar or container, pour layer of olive oil on top and refrigerate for up to one week.

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