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pistachio pesto
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Pistachio Pesto (gluten free & dairy free)

Prep Time10 minutes
Course: Pesto
Calories: 1251kcal
Author: Dalya Rubin


  • 1 cup fresh basil leaves
  • 1 cup fresh parsley leaves
  • 1 tablespoon nutritional yeast
  • 1 ½ tablespoon fresh lemon juice
  • 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.


Serving: 1Serving | Calories: 1251kcal | Carbohydrates: 21g | Protein: 15g | Fat: 128g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 89g | Sodium: 2364mg | Potassium: 1006mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6494IU | Vitamin C: 88mg | Calcium: 184mg | Iron: 7mg