Description
A quick and easy dairy-free pistachio pesto made with fresh basil, roasted pistachios, lime juice, and nutritional yeast for a vibrant and flavorful sauce perfect for pasta, sandwiches, or as a dip.
Ingredients
Scale
Ingredients
- 80 g fresh basil leaves (washed and dried)
- 100 g unsalted roasted pistachios
- 2 tablespoons lime juice (freshly squeezed)
- 2 garlic cloves (roughly chopped)
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon sea salt (to taste)
- ½ teaspoon black pepper (freshly cracked, to taste)
- 80 ml extra virgin olive oil (plus extra for storage)
Instructions
- Prepare: Remove any long stems from the basil leaves and wash and dry them well to ensure a clean, fresh flavor and avoid excess water in the pesto.
- Blend: In a food processor or high-speed blender, combine the basil leaves, roasted pistachios, freshly squeezed lime juice, roughly chopped garlic, nutritional yeast (if using), sea salt, and freshly cracked black pepper. Pulse the mixture until the ingredients break down into a chunky paste. Use a rubber spatula to scrape down the sides as needed for even blending.
- Add oil: While blending, slowly drizzle in the extra virgin olive oil until the pesto becomes emulsified and has a uniform consistency that retains some texture, not too smooth.
- Store: Transfer the pistachio pesto to a clean, sealed jar or airtight container. Before sealing, pour a thin layer of olive oil over the surface of the pesto to prevent exposure to air and oxidation. Seal tightly and refrigerate. The pesto will keep fresh for up to 1 week.
Notes
- Use unsalted roasted pistachios for the best flavor; raw pistachios can be roasted at 350°F (175°C) for 5-7 minutes if needed.
- Freshly squeezed lime juice adds brightness, but lemon juice can be substituted if preferred.
- Nutritional yeast is optional but adds a cheesy, umami flavor to keep this recipe dairy-free.
- Keep the pesto covered with a layer of olive oil during storage to maintain freshness and prevent browning.
