Vegan Pistachio Pesto
Trust me, I have served this to many people and they say it is the best pesto they ever had! Oil Free Too!
Ingredients
- 3 to 4 Cups Fresh Basil and/or a Mix of Basil and Spinach
- 1/3 Cup Roasted Pistachios
- 3 to 4 Cloves Fresh Garlic
- 1/4 Cup Grated Vegan Parmesan Violife
- 1/4 Cup Veggie Stock (You can use Olive Oil as well)
- 1 t Black Pepper
- 1/2 t Salt
Instructions
- In a small fry pan, spray with some avocado oil and roast the pistachios over medium heat for about 5 minutes. Make sure you stir so they don't burn. You can sprinkle a little garlic salt on them if you like. Let cool.
- In a food processor, add all the ingredients and blend until smooth. I like to add the veggie stock a little at a time until I get a nice, smooth and creamy texture. At least once you will need to stop the food processor and scrape the sides down.
- As I mentioned in the list of ingredients, I sometimes will use a mix of basil and spinach. Basil can be expensive and also hard to find and adding some spinach is a great way to make more pesto with less basil.
Notes
- We use this to make pesto sandwiches with sauteed veggies and a balsamic reduction.
- We also use this to make pesto rice with grilled veggies.
- For a low carb meal, try making stuffed red peppers with pesto, cherry tomatoes and vegan feta.