Bright & vibrant Pistachio Pesto is the perfect addition to your outdoor picnic, plus it's gluten free and dairy free!
Look at this green & vibrant Pistachio Pesto - this is my new favorite pesto and it may be yours too!
Using only simple ingredients you probably have on hand (you may need to buy one or two), this pesto is easily blended up in a food processor into the perfect texture.
- Bright & vibrant Pistachio Pesto is the perfect addition to your outdoor picnic, plus it's gluten free and dairy free!
- Ingredients For This Pesto
- How To Make Pistachio Pesto
- how To Make Pesto Without A Food Processor
- How To Use Pistachio Pesto
- How Long Does Pesto Last?
- Other Recipe You'll Love!
- Pistachio Pesto (gluten free & dairy free)
Ingredients For This Pesto
For this Pistachio Pesto, you will need:
- Fresh basil leaves
- Fresh parsley leaves
- Nutritional yeast
- Fresh lemon juice
- Shelled pistachios
- Garlic cloves
- Sea salt
- Ground black pepper
- Extra virgin olive oil
How To Make Pistachio Pesto
Making this pesto couldn't be easier, especially if using a food processor to blend all the ingredients together.
Start by combining all the pesto ingredients (minus the olive oil) in a food processor. I used a mini one, but use any food processor you own!
Look at those beautiful colors within each ingredients!
Next, it's time to blend the pesto ingredients together until they become super small pieces. Every food processor is different. Some are stronger and will turn your mixture into a paste, and others will leave the mixture slightly chunky, like mine.
You can see the pesto is a bit chunks, but well blended.
Finally, it's time to stream in the oil and blitz until all combined. When using the food processor, it will make the pesto slightly thicker, as the oil is added. If this was done by hand, the results would be pretty different.
After blending all the ingredients together, transfer the pesto to a bowl & add more oil if you desire a thiner more-oily sauce.
how To Make Pesto Without A Food Processor
So, you don't have a food processor. No worries at all! You can make this pesto by hand. It will for sure take more time and effort, but will still yield a similar result.
To make this pistachio pesto without a food processor, simply chop the herbs, garlic and pistachios to be super fine pieces, and proceed with mixing all the ingredients together in a bowl. I'd recommend transferring everything to a container, seal it, and shake well. This will help thicken and emulsify the mixture.
How To Use Pistachio Pesto
If you are wondering how to use this Pistachio Pesto, there are a number of ways! The simplest, more common way is typically on pasta - creating Pesto Pasta! Pesto Pasta is one of the most incredibly dishes because it simply entails pasta (I love Jovial pasta), Pesto, and optional raw or cooked veggie along with optional protein (chicken, etc).
Additionally, you can use this pesto as a dressing for salad, mix into rice, spread onto bread, or even cook on top of fish.
How Long Does Pesto Last?
Pesto should last in the fridge up to 2-3 days. Sometimes pesto can turn a brown-ish color. This is ok, as long as your herbs are still fresh. Usually pesto won't last too long in the fridge because it is highly addictive!
Other Recipe You'll Love!
- Gluten Free Pasta Salad
- Summer Eggplant Tomato Onion Pie (Galette)
- Chimichurri Sweet Potatoes with Hemp Hearts
Pistachio Pesto (gluten free & dairy free)
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 1 tablespoon nutritional yeast
- 1 ½ tablespoon fresh lemon juice
- ⅓ cup shelled pistachios
- 2 garlic cloves
- 1 teaspoon fine sea salt or kosher salt can be used
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil more if needed
- In a food processor, combine all ingredients except for the olive oil.
- Once all ingredients are pulsed and in small pieces, all in the olive oil.
- Blend again until all ingredients are combined.
- Transfer the pesto to a container or bowl to serve.
- If you want a thinner pesto, mix in 2-4 more tablespoons of olive oil.
Leave a Reply