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. A measuring cup with pistachios next to olive oil, basil, salt and garlic

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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 Italian inspired 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!

A measuring cup with pistachios next to olive oil, basil, salt and garlic

Pistachios?

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.

A food processor full of pistachio pesto

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

A spoonful of chunky pesto

Print
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A measuring cup with pistachios next to olive oil, basil, salt and garlic

Pistachio Pesto: Ready in Under 10 Minutes

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  • Author: Salima Benkhalti
  • Prep Time: 8 minutes
  • Cook Time: 0 time
  • Total Time: 8 minutes
  • Yield: 1 cup pesto 1x
  • Category: sauce
  • Method: blended
  • Cuisine: italian

Description

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.


Ingredients

Scale
  • 4 cups fresh basil leaves
  • 1/3 cup pistachios
  • 2 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic
  • 4 tbsp olive oil


Instructions

  1. In a food processor combine all ingredients except olive oil and pulse while slowly drizzling in the olive oil.
  2. Use as a marinade, pasta or pizza sauce! Keeps in the refrigerator for up to 2 weeks.