This deliciously moreish pesto is perfect for pasta, salads or as a dipping sauce. It’s also vegan, and can be made in just a few minutes.
Ingredients:
- 1/2 cup (60g) shelled pistachios
- 1 clove garlic, peeled
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) water
- 1/2 lemon, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Method:
- Place the pistachios, garlic, olive oil, water, lemon juice, salt and pepper in a food processor or blender, and blend until smooth.
- Taste and adjust seasoning as necessary.
- Transfer to a jar or container, and store in the fridge for up to 1 week.
Works Well With…
Pistachio pesto is delicious with pasta, on pizzas, in salads or as a dipping sauce. Try it with roasted vegetables, on grilled fish or chicken, or stirred through some plain rice or quinoa.
Common Mistakes:
If your pesto is too thick, add a little more water or olive oil until it reaches the desired consistency. If it’s too thin, add a little more pistachios. If it’s too salty, add a little more lemon juice. If it’s too acidic, add a little more salt.
Nutritional Information:
Pistachios are a good source of healthy fats, protein, fibre, vitamins and minerals. This pesto is also high in healthy monounsaturated fats and antioxidants.
Allergens:
Pistachios