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Bowl of pistachio pesto with sliced bread on which to spread this delicious pesto

Pistachio Pesto, Vegan

Course: Appetizer, Sauce
Cuisine: American
Keyword: pistachio pesto, vegan pesto
Prep Time: 5 minutes
Servings: 4
Calories: 258kcal
Author: Cindy Rainey
Pistachio nuts are perfect for pesto! This pesto is vegan, nutty, and lower oil than some but with all of the pesto flavor you'd expect! Perfect for pasta or dips. You will love the flavor and texture of the dairy-free pistachio pesto.
Print Recipe


  • food processor or high-speed blender


  • 2 cups fresh basil leaves heaping
  • ½ cup shelled pistachios salted
  • 2 cloves garlic
  • 2 teaspoons lemon juice
  • 1 Tablespoon nutritional yeast
  • cup extra virgin olive oil


  • To a small food processor add the two (heaping) cups fresh basil leaves, pistachio nuts, garlic cloves, lemon juice, and nutritional yeast.
    Drizzle olive oil on top.
  • Following the directions on your food processor, process until the desired consistency is acheived. I like it a little chunkier for dips and for coating large pasta and more liquidy for coating thin pasta. See notes.


If your pistachios are unsalted, then you will want to add in some salt to taste.
I like the pistachios to be a little chunkier for dips and for coating large pasta like rigatoni. If I am tossing with small pasta like thin spaghetti, add up to a Tablespoon more oil and process a little longer to make your pesto smoother and the nuts finer.


Calories: 258kcal | Carbohydrates: 6g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 697IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg