Recipe: Dairy Free Basil & Pistachio Pesto

Finally I’ve gotten around to blogging this dairy free pesto. This is my favourite version and it only came about because I tried pistachios instead of pine nuts when I ran out. The boys love this on pasta, they are guaranteed to eat it all and it is quick to throw together on a busy weekday evening. 

Basil & Pistachio Pesto

Dairy Free Pistachio Pesto

You will need: 

14g (1 cup) fresh basil leaves

25g (1/4 cup) shelled pistachios (or 25g pine nuts)

65ml (1/4 cup) olive oil

1 clove garlic

Pinch of sea salt

Method:

Add nuts, oil, garlic and salt to a small food processor and then layer with the basil leaves. 

pesto



Push down the basil and blend until almost smooth but with some coarse bits.

Serve with pasta, salad or as a vegetable dip. 


Pasta Pesto

If not using immediately, put in a clean jar container with a thin layer olive oil on top. Cover with clingfilm and leave in the fridge. Also suitable for freezing. 

Note: This recipe is dairy free, gluten free and egg free. 

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