This vegan pistachio pesto is loaded with fresh basil, basil and is ready in under ten minutes! Use it with pasta, as a marinade or pizza sauce. This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.
Vegan Pistachio Pesto in Under 10 Minutes
When you find a raw vegan recipe like this one, you know it’s flavor is thanks to high quality, fresh ingredients that really bring it to life. In this pistachio pesto it’s all about the fresh basil and garlic, paired with freshly shelled raw pistachios.
This sauce goes perfectly with pasta, as a spread for pizzas and sandwiches, as a marinade for salmon or chicken, or just spread on a piece of toast!
What’s your go-to nut for pesto making? I remember when my dad made pesto for the first time using almonds instead of pine nuts and it blew my mind!
I’ve been seeing a lot of blogger friends using other leafy greens like kale and arugula to supplement basil lately and think that is such an incredibly smart hack.
It’s funny how we can get so used to doing things the “traditional way” and forget that we have the power to make change whenever we want.
Today that change is pistachios. I’m using my favorite roasted, unsalted pistachios to add a new flavor to my traditional pesto recipe.
But don’t let my choice in nut stifle your creativity, you can use whatever nuts you like. Heck, you could even use a handful of mixed nuts if that’s all you’ve got! Just make sure to pick one you like, because that flavor will come through.
My Favorite Pesto Making Nuts:
Not to make this pesto post all about nuts, but I think it’s helpful to provide some context about my experience with testing out different kinds!
It’s important to make sure to get unsalted nuts, or leave out the additional salt in this dish if all you have are salted. The roasted part is totally optional and up to your taste.
Here is a list of some of my other favorites that I find myself going back to time and time again:
- pine nuts – because obviously there is a reason this is the OG nut for pesto making
- almonds – I don’t use these anymore because I found out I’m allergic but DANG these make a mean, nutty sauce
- cashews – cashews are notorious (in my opinion) for making things nice and creamy, so a cashew pesto is always satisfyingly smooth
Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens:
This vegan pistachio pesto is loaded with fresh basil, basil and is ready in under ten minutes! Use it with pasta, as a marinade or pizza sauce.
- 4 cups fresh basil leaves
- 1/3 cup pistachios
- 2 tsp salt
- 1 tsp pepper
- 3 cloves garlic
- 4 tbsp olive oil
- In a food processor combine all ingredients except olive oil and pulse while slowly drizzling in the olive oil.
- Use as a marinade, pasta or pizza sauce! Keeps in the refrigerator for up to 2 weeks.
- Category: sauce
- Method: blended
- Cuisine: italian
Keywords: vegan pistachio pesto, pistachio pesto
Pin It for Later
Want to try this recipe later? Pin it for later so you don’t forget it!