Pistachio Pesto


November 27, 2015

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.

Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes