Vegan Pistachio Pesto Sauce Recipe
I absolutely love this recipe because it’s a fresh and vibrant twist on traditional pesto that feels like a little culinary adventure with every bite. Plus, the combination of pistachios and nutritional yeast makes it both deliciously nutty and secretly healthy, which is perfect for my plant-based lifestyle!
My Vegan Pistachio Pesto Sauce has a vibrant, nutty flavor that I love. Made with fresh basil, shelled pistachios, nutritional yeast, and a hint of lemon, it’s more than just a sauce.
It’s a powerhouse of flavor, packed with vitamins and minerals that I consider way too good for just pesto—a sauce that I put on just about anything and everything. Here’s the recipe; I hope you find it as exciting and ridiculously good as I do.
Ingredients
Basil: Fresh and fragrant, full of antioxidants, it adds a peppery, perfumed flavor.
Pistachios: A rich source of protein, high in healthy fats and fiber, provides a nutty depth.
Garlic: Has allicin in it, which is reputed to have medicinal effects and add strong, savory flavors.
Nutritional Yeast: Contains plenty of B-vitamins, provides a flavor that is cheesy and umami without involving any dairy.
Lemon Juice: Rich in vitamin C, adds bright, tangy acidity to balance flavors.
Ingredient Quantities
- 1 cup fresh basil leaves, packed
- 1/4 cup shelled pistachios
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2-4 tablespoons water, as needed
Instructions
1. Start with the fresh basil leaves. Wash them well and dry them thoroughly. A clean kitchen towel or paper towel works best.
2. In a food processor, place the basil leaves, the shelled pistachios, and the cloves of garlic that have been peeled.
3. Pulsing the mixture yields coarsely chopped ingredients.
4. The processor gets the nutritional yeast, lemon juice, and salt added.
5. Ensure that the processor is running and very slowly drizzle in the extra-virgin olive oil until the combination is smooth and well blended.
6. Should the pesto be too thick, add 2-4 tablespoons water, one tablespoon at a time, until you reach your desired consistency.
7. Taste and adjust the seasoning as needed, adding more salt or lemon juice to balance the flavors.
8. Transfer the pesto to a jar or airtight container for storage.
9. Present without delay with pasta, spread on sandwiches, or use as a dip.
10. If there’s any pesto left over, stow it in the fridge for up to a week, and keep it preserved by covering the top with a thin layer of olive oil.
Equipment Needed
1. Kitchen towel or paper towels
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Knife (for peeling garlic, if needed)
6. Airtight container or jar for storage
FAQ
- Can I substitute another nut for pistachios?Certainly, walnuts or almonds may serve as substitutes.
- Is there a way to make this pesto oil-free?Substitute the olive oil for additional water or a small amount of vegetable broth.
- How long can I store this vegan pistachio pesto?Keep it in the refrigerator in an airtight container, where it will remain fresh for up to a week.
- Can I freeze this pesto?Indeed, you can freeze it in an ice cube tray and store it in a zip-top bag for as long as 3 months.
- What can I use instead of nutritional yeast?You can use vegan parmesan in place of traditional parmesan or omit it entirely for a flavor that’s less cheesy.
- How can I make the pesto thicker or thinner?Change the consistency by adding less or more water based on your preference.
Substitutions and Variations
Fresh basil leaves: Substitute fresh spinach or arugula for a milder flavor.
Pistachios that have had their shells removed: Substitute walnuts or almonds for a different kind of nutty flavor.
Garlic: Use roasted garlic in place of the fresh cloves for a mellower, sweeter taste.
Nutritional yeast: Use grated vegan Parmesan cheese to replace for a cheesy flavor.
Lemon juice: Use for a similar acidic taste, lime juice or apple cider vinegar.
Pro Tips
1. Toast the Pistachios: Before adding the pistachios to the food processor, lightly toast them in a pan over medium heat. This will enhance their flavor and add a deeper, nuttier taste to your pesto.
2. Use Ice Water: If you prefer a vibrant green pesto, consider using ice water instead of regular water. The cold temperature can help preserve the bright green color of the basil.
3. Adjust Garlic to Taste: Garlic can vary in intensity, so start with one clove and blend the pesto. Taste it, and add the second clove if you want more pungency.
4. Pulse, Don’t Blend: When processing the ingredients, use the pulse function instead of continuous blending. This helps maintain a slightly coarse texture, which is traditional for pesto.
5. Freeze Leftovers: Pesto freezes well, so pour any extra into ice cube trays. Once frozen, transfer the cubes to a freezer bag for easy portioning. This way, you can enjoy fresh-tasting pesto anytime.
Vegan Pistachio Pesto Sauce Recipe
My favorite Vegan Pistachio Pesto Sauce Recipe
Equipment Needed:
1. Kitchen towel or paper towels
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Knife (for peeling garlic, if needed)
6. Airtight container or jar for storage
Ingredients:
- 1 cup fresh basil leaves, packed
- 1/4 cup shelled pistachios
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2-4 tablespoons water, as needed
Instructions:
1. Start with the fresh basil leaves. Wash them well and dry them thoroughly. A clean kitchen towel or paper towel works best.
2. In a food processor, place the basil leaves, the shelled pistachios, and the cloves of garlic that have been peeled.
3. Pulsing the mixture yields coarsely chopped ingredients.
4. The processor gets the nutritional yeast, lemon juice, and salt added.
5. Ensure that the processor is running and very slowly drizzle in the extra-virgin olive oil until the combination is smooth and well blended.
6. Should the pesto be too thick, add 2-4 tablespoons water, one tablespoon at a time, until you reach your desired consistency.
7. Taste and adjust the seasoning as needed, adding more salt or lemon juice to balance the flavors.
8. Transfer the pesto to a jar or airtight container for storage.
9. Present without delay with pasta, spread on sandwiches, or use as a dip.
10. If there’s any pesto left over, stow it in the fridge for up to a week, and keep it preserved by covering the top with a thin layer of olive oil.