Plant-based pistachio pesto recipe combines parsley and mint with roasted pistachios and lemon juice for a sauce that is vibrant and fresh.
Cuisine: Italian-Inspired, Plant-Based
Keyword: gluten free recipe, spring recipe, summer recipe
Author: Jen Hansard
2cloves garlicpeeled and halved
1cupfresh mintloosely packed
3cupsfresh parsleyloosely packed
sea saltto taste
Place pistachios and garlic cloves into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
Add mint and parsley to the food processor. Pulse a few times to combine.
With motor running, add lemon juice and olive oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week.
Try substituting cilantro or basil for the mint and parsley, or another leafy herb, to create a unique pesto.