Vegan Basil Mint Pesto with Pistachios
User Reviews
5
Vegan Basil Mint Pesto with Pistachios
Description
The recipe starts by finely chopping shelled pistachios with garlic and kosher salt, forming the base of the pesto with a nutty flavor and savory undertones. Fresh basil and mint are then added gradually and chopped finely together with the nuts. Olive oil is drizzled in until the pesto reaches a thick, spreadable consistency—balanced between a sauce and paste depending on the amount used. The aromatic qualities of fresh basil combined with the cooling, slightly sweet mint create a unique herb blend that stands out.
The resulting pesto is versatile enough to be stirred into freshly cooked pasta or spooned over spiralized and lightly steamed vegetables to enhance their natural flavors. Adjustments with salt and pepper according to taste ensure balance and brightness. Its vegan nature makes it suitable for plant-based diets without sacrificing creamy texture or flavor depth.
Ingredients
- ½ c pistachios fresh shelled
- ½ teaspoon kosher salt
- 2 Cloves garlic peeled
- 1 c basil loosely packed
- 1 c mint loosely packed
- ½ c olive oil You can use as little as ¼ c if you want this to be much thicker and more of a paste consistency
Instructions
- Chop nuts in food processor (or a mortar and pestle) until fine, add salt and garlic and pulse until garlic is minced.
- Add herbs ½ c at a time until finely chopped. Then drizzle in olive oil until desired consistency. (Should be thick but spreadable)
- Adjust with Salt and Pepper to taste.
- Serve with fresh pasta or spiralized and steamed veggies.
User Reviews
Overall Rating
5
You'll Also Love
