Vegan Pistachio Pesto Recipe
You will want to spread this pistachio pesto on everything. It's nutty, herby, zesty, with a hint of citrus flavors. Use this for pasta, toasts, pizza, as a sandwich spread, dip, bruschetta, and so much more!
Calories: 714kcal
Ingredients
- 2 cups fresh basil
- 1/4 cup toasted shelled pistachios* see note
- 1 tbsp nutritional yeast
- 2 cloves garlic
- 1/2 tsp salt add more to taste
- Hearty pinch of pepper
- Juice and zest of HALF a lemon
- 1/4 cup extra virgin olive oil
Instructions
- In a food processor, combine the toasted pistachios, basil leaves, garlic, lemon juice + zest, nutritional yeast, salt, and pepper. Pulse until the mixture is finely chopped.2 cups fresh basil, 1/4 cup toasted shelled pistachios* , 1 tbsp nutritional yeast, 2 cloves garlic, 1/2 tsp salt, Hearty pinch of pepper, Juice and zest of HALF a lemon
- With the food processor running, gradually drizzle in the olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the processor bowl with a spatula as needed.1/4 cup extra virgin olive oil
- Transfer the pistachio pesto to a jar or airtight container and store it in the refrigerator until ready to use.
Notes
Toasted pistachios taste the BEST for this recipe!
To toast your shelled pistachios, spread them evenly on a baking sheet, bake at 350°F for about 7-10 minutes, stirring occasionally, until they're golden and aromatic. *Watch them closely so they don't burn!
Other tips:
- Blending technique- pulse the ingredients in the food processor rather than blending continuously. This helps achieve a chunky texture and prevents over-processing.
Nutrition
Calories: 714kcal | Carbohydrates: 20g | Protein: 12g | Fat: 69g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Sodium: 1168mg | Potassium: 706mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2672IU | Vitamin C: 41mg | Calcium: 143mg | Iron: 4mg