A 5-Minute Basil Pistachio Pesto that is delicious, vegan, and dairy free. Serve on pasta or zucchini noodles, drizzle over baked vegetables, or use as a salad dressing! So versatile and tasty, you’re going to want to put it on everything. Seriously, Pistachio Pesto is soon to be your new favorite thing 🙂
Pistachios are delicious and full of nutrients, including fiber, magnesium, and Vitamin E. They are also less expensive compared to pine nuts, which are the typical nut used in pesto. The pistachios help save you a little money and add a great flavor profile. The mint also adds a hint of something different that will make you love this as much as (or more than!) typical pesto.
- 1 cup mint
- ½ cup basil
- 1/3 cup shelled pistachios
- 1 clove garlic
- ¼ teaspoon salt
- Juice of 1/2 lime
- 1/3 cup extra virgin olive oil
Put the mint, pistachios, garlic, salt, and lime juice into a food processor. Process until coarsely ground.
In a steady stream, add the oil.
Recommended to serve with vegetables, poultry, or fish. Actually, anything works great