Name: Vegan Herb and Pistachio Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 65 g Roasted Pistachio Nuts, shelled. 75p; 25 g Fresh Basil, 50p; 25 g Fresh Coriander, 50p; 15 g Fresh Mint, 30p; 15 g Fresh, flat leaf Parsley, 30p; 2 tbsp Freshly Squeezed Lemon Juice 20p; 1 Clove Garlic; Salt and Peper to taste; 120 ml Olive Oil; The original recipe listed Vegan Parmesan Cheese, which my local supermarket didn't sell, however, a quick online search in aisle 5 revealed that you could in fact make your own.; 150 Unsalted Cashew Nuts £1.25; 4 tbsp Nutritional Yeast, 50p (Not to be confused with baking yeast, you need to look in the freeform section, or health food shops); 1 tsp Sea Salt; 1 tsp Garlic Powder; This makes a fairly large amount of Vegan Parmesan Cheese and can be stored in glass Jars for several weeks. I used about 2 tbsp of the mix for this recipe. It can be used for cheese sauces, pizza, nachos, together with all manor of vegan cheese dishes.

Yum

RatingDifficultyBeginner

We are not Vegetarian or Vegan, however I am determined to bring more plant based meals in to our diet this year and with Veganuary in full swing, why not start with this Vegan Pesto. It is simple to prepare and healthy and delicious to boot.

Give it try, it won't disappoint. It literally only took a few minutes to prepare and Can be served with pasta (as we did), or tossed in with roast potatoes, added to a salad, spread on pizza or added to roast vegetables perhaps.

Vegan Herb and Pistachio Pesto Pasta on a plate

Yields4 Servings

Prep Time10 minsTotal Time10 mins

65 g Roasted Pistachio Nuts, shelled. 75p

25 g Fresh Basil, 50p

25 g Fresh Coriander, 50p

15 g Fresh Mint, 30p

15 g Fresh, flat leaf Parsley, 30p

2 tbsp Freshly Squeezed Lemon Juice 20p

1 Clove Garlic

Salt and Peper to taste

120 ml Olive Oil

The original recipe listed Vegan Parmesan Cheese, which my local supermarket didn't sell, however, a quick online search in aisle 5 revealed that you could in fact make your own.

150 Unsalted Cashew Nuts £1.25

4 tbsp Nutritional Yeast, 50p (Not to be confused with baking yeast, you need to look in the freeform section, or health food shops)

1 tsp Sea Salt

1 tsp Garlic Powder

This makes a fairly large amount of Vegan Parmesan Cheese and can be stored in glass Jars for several weeks. I used about 2 tbsp of the mix for this recipe. It can be used for cheese sauces, pizza, nachos, together with all manor of vegan cheese dishes.

I chucked all the ingredients for the Vegan Parmesan Cheese into my Food Processor and blitzed it until it resembled the type of parmesan cheese you can buy in a pot, of the shelve at the shops. I then put this mix into an old coffee jar.

While cooking some pasta on the hob, I chucked all of the other ingredients, except the olive oil, into the Food Processor and blitzed it again until it came together and looked like a jar of shop bought pesto. Then with the motor on I poured in the olive oil.

After cooking and draining the pasta. I plonked it all back in the saucepan and mixed the pesto into it before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 367

% Daily Value *
Total Fat 38.5g60%
Saturated Fat 5.4g27%
Cholesterol 0mg
Sodium 95mg4%
Potassium 295mg9%
Total Carbohydrate 7.1g3%
Dietary Fiber 2.5g10%
Sugars 1.6g
Protein 4.6g10%

Calcium 4%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients