Pistachio Pesto FeaturedCare of Ashley Sauve of The Vegan Chef

Makes 4 servings


  • 1 1/2 cups unsalted, shelled pistachios
  • 1 cup chopped tomato
  • 2 cloves garlic
  • 1 cup basil leaves
  • ½ cup nutritional yeast
  • pinch of crushed red pepper flakes
  • 2 tablespoons olive oil (or more)
  • salt and pepper to taste
  • 1 cup sundried tomatoes, sliced


1. Pulse pistachios, tomato, garlic cloves, basil, nutritional yeast and red pepper flakes in a food processor until a coarse purée forms.

2. Transfer to a bowl; stir in olive oil to form a thick, chunky sauce. Add more if needed until desired consistency is achieved.

3. Season with salt and pepper.

4. Garnish with sundried tomatoes and serve with zucchini noodles or pasta.