Pistachio Pesto
A very green pistachio pesto, made with pistachio nuts instead of pine nuts for a flavourful twist on classic basil pesto. Make it vegan or with cheese.
Servings: 8
Ingredients
- 3 cups basil
- ⅓ cup shelled pistachios toasted is fine but avoid heavily salted
- 2-3 cloves garlic
- 2 tablespoons nutritional yeast*
- 1 teaspoon sea salt
- 6 tablespoons olive oil
Instructions
- Add the basil, pistachios, garlic, nutritional yeast (if using) and salt to the bowl of a food processor fitted with the blade attachment.3 cups basil, ⅓ cup shelled pistachios, 2-3 cloves garlic, 2 tablespoons nutritional yeast*, 1 teaspoon sea salt
- Blend until very finely chopped and well mixed. Add the olive oil in a slow stream while mixing, until the pesto looks creamy and very well combined.6 tablespoons olive oil
- Serve immediately or transfer to a sealed container to refrigerate for a couple of days.
Notes
* Optional. You can also use ⅓ cup grated parmesan or asiago (vegan or vegetarian if needed).
For a spicy version, add some chili flakes to the pesto.
Nutrition
Serving: 1g | Calories: 78kcal