Camembert with homemade Pistachio Pesto

During my last visit to Paris, I saw these topped French cheeses in a local cheese store. I love the idea of adding an extra layer of flavor to the creamy cheese. So once home, I decided to make this pistache pesto.

You can top the pesto with different kind of tomatoes, greens or maybe an extra layer of chopped nuts. For this one, I used tomato caviar. These mini tomatoes pop in your mouth, once biting on it. A real flavor explosion 😉

Camembert with homemade Pistachio Pesto

Prep Time 10 minutes


  • Food Processor
  • Frying Pan
  • Citrus Grater


  • 50 gram Basil
  • 2 tbsp Pistachios
  • 1 clove Garlic
  • 1 Lemon
  • 20 gram Aged Dutch Sheep Cheese
  • 8 tbsp Olive Oil
  • Black Pepper


  • Pistachio Nuts
  • Basil Leaves
  • Tomato Caviar


  • Roast the pistachios in a dry frying pan, so without any oil, until toasted.
  • Add the basil, you can use the stem too, to the food processor. Then add the pistachio nuts, one clove of garlic, zest and juice of a lemon, grated Dutch Sheep Cheese and olive oil. Blend it until all the ingredients are mixed. You can can adjust the pesto to the preferred consistency by adding some more olive oil. Have a taste and season with freshly grounded black pepper and some sea salt.
  • Top the camembert with the pesto and the toppings. Serve with some crackers, toasts or on a snack platter.
Course: Appetizer, Snack
Cuisine: French

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