Vegan Herb and Pistachio Pesto


Vegan Herb and Pistachio Pesto Pasta

Vegan Herb and Pistachio Pesto

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 Herb and Pistachio 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.

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Prep Time 10 mins
Total Time 10 mins
Servings 4
Calories 367 kcal


Vegan Herb and Pistachio Pesto

  • 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 freefrom 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.


    • Vegan Herb and Pistachio Pesto - A quick, simple and delicious dinner that is ready in minutes. 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 blade spinning, 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. And there you have it, Vegan Herb and Pistachio Pesto.
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    Calories: 367kcalCarbohydrates: 7.1gProtein: 4.6gFat: 38.5gSaturated Fat: 5.4gCholesterol: 0mgSodium: 95mgPotassium: 295mgFiber: 2.5gSugar: 1.6gCalcium: 0mgIron: 0mg
    Tried this recipe?Let us know how it was!