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Vegan Pistachio Pesto is a tasty twist to a traditional pesto. It’s completely plant-based, and packed with over-the top flavor. You need this in your life!
Vegan Pistachio Pesto
So it’s still January, and I’m still working on my New Year’s resolutions and trying to eat healthy. I’m doing another “challenge” at my gym, and we’re only allowed to eat certain foods from a list.
With my food options being so limited, I’m doing what I can to pack in some actual flavor so I can survive the whole six weeks. I decided to make a pesto to go with my zoodles (zucchini noodles) and shrimp.
Also, since I’m eating healthy, it’s good to know basil is actually packed with good for you antioxidants and other nutritional benefits, according to WebMD.
As I was shopping for my ingredients, I decided to switch up the pine nuts with pistachios, since I had a fresh bag of them in my pantry already. Unshelled ones to boot! I’m also doing this challenge dairy-free, so I also nixed the Parmesan cheese that’s in a traditional pesto, and went with a totally vegan pesto.
Only Six Ingredients
- Basil
- Olive oil
- Garlic
- Pistachios
- Lemon juice (I forgot to include this in the picture)
- Salt & Pepper (I count this as one)
How to make Vegan Pistachio Pesto
To get the best consistency for pesto, you’ll need a food processor or high powered blender. I actually used my mini food processor for this, since I didn’t want to get out my big one. The mini one worked perfectly.
Add ingredients to the food processor, and blend. I had to add the basil in batches since it’s too “fluffy” to fit it all in at once. Blend until you get it to the consistency you like. I do like to have a little bit of pistachio chunks in mine.
Lemon juice is also not a typical pesto ingredient, but I like to add just a little to give it a brightness to the flavor, and to keep the nice green color.
What can you do with the pesto?
As I mentioned above, I’m going to cook zoodles with sautéed shrimp and add the pesto. You can add it to a cream sauce and have a creamy pesto sauce for pasta, which is one of my absolute favorites. Or you can go super simple, and just toss it with hot pasta.
Another favorite way of mine to eat pesto is to put it on a turkey sandwich. Hot or cold, it’s great both ways.
Also, make sure you try it as a dip for warm, crusty bread. So much better than plain olive oil dip!
If you like to make large batches of pesto due to an overabundance of fresh basil, you can place it in ice cube trays and freeze it. Then store the cubes in ziploc bags in the freezer, and pop a cube out whenever you want fresh pesto
Vegan Pistachio Pesto
Ingredients
- 2 cups fresh basil
- ⅓ cup pistachios shelled
- ½ cup extra virgin olive oil
- 3 cloves garlic
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
- Add all ingredients, except salt and pepper, to a food processor and blend to desired consistency.
- Add salt and pepper to taste.
Notes
Nutrition
Two pasta dishes that I think would be AMAZING to add this Vegan Pistachio Pesto too would be my Gnocchi with Gorgonzola Cream Sauce or my Spring Alfredo with Lemon Peas and Zucchini. Don’t be afraid to change up a recipe. You may just end up with the best meal of your life!
Also check out Southern Plate’s Meal Plan Monday post for lots of amazing recipes from other fellow bloggers. I love checking this out every week to try out some new recipes. Enjoy!
Monna Ellithorpe
Hey Teri,
What a great idea. I had no idea you could freeze it.
I really like how you change up ingredients at times. Makes it a little bit more personal touch to the taste.
Teri
Thank you!