Pistachio Pesto, Vegan

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

Course: Appetizer, Sauce

Cuisine: American

Keyword: pistachio pesto, vegan pesto

Prep Time: 5

Servings:

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

Equipment

food processor or high-speed blender

Ingredients

2 cups fresh basil leaves heaping
½ cup shelled pistachios salted
2 cloves garlic
2 teaspoons lemon juice
1 Tablespoon nutritional yeast
⅓ cup extra virgin olive oil

Instructions

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.

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.

Nutrition