Pistachio Pesto

This pesto turned out to be so delicious that I was honestly surprised by it. As I was adding these ingredients to my food processor, I wasn’t exactly sure if it made a lot of sense. Then I tasted it and knew this one was a keeper!

The best thing about this recipe is that it’s so easy to make. You basically just toss the ingredients into a food processor and you’re done! There are so many ways to use pesto, but of course, the first thing I had to do was toss it with some pasta. Luckily I have leftovers to use on sandwiches this week.

I’m also working on an oil-free version of this pesto that has a similar flavor. Typically I cook without oil because I feel so much better without it. It does affect my digestion and inflammation, but sometimes I like to use oil for certain recipes because it just works and is delicious. Plus, when trying to impress others with vegan recipes, a little oil often helps. I don’t like the idea of being strictly rigid in what I eat — outside of doing my best to only consume vegan foods — so you can bet I really enjoyed this bowl of pasta to the fullest!

If you try this, please let me know by leaving a comment.


  • 1/2 cup (52 g) roasted, shelled pistachios
  • 1/2 cup (120 g) raw pine nuts
  • 1/2 cup fresh basil leaves, tightly packed
  • 1/2 cup extra-virgin olive oil
  • 3-4 garlic cloves
  • Salt & pepper to taste


  1. Add pistachios, pine nuts, basil, garlic, salt & pepper to a food processor and blend until smooth. You can leave as much texture to your pesto as you like.
  2. Slowly add in olive oil until sauce is emulsified. If you process the sauce too long, it could get a bit chunky.
  3. Heat sauce before using. Enjoy!

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