Vegan Herb and Pistachio Pesto -

5 from 2 votes

Vegan Herb and Pistachio Pesto

Herb and Pistachio Pesto is simple to prepare and healthy to boot.

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

Course Lunch, Main Course, Side Dish, Dinner

Cuisine Italian, Mediterranean, 15 minutes or less

Keyword family food, quick dinners, pesto, mid-week, pasta, 0-15 Minutes

Prep Time 10

Total Time 10

Servings

Calories 367kcal

Cost Under £5.00

Ingredients

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 free from 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 and nachos, together with all manner of vegan cheese dishes.

Instructions

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, on 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
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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Nutrition