This vegan pistachio pesto is a variation of a traditional pesto recipe, using pistachios, coriander, garlic and olive oil. Leaving out the cheese means that it is a vegan pesto as well as being gluten-free and a low histamine recipe. Ready in just 10 minutes!
Pesto is always a quick and easy sauce to put together, and perfect for a busy weeknight dinner of pesto pasta. Who else that on repeat?! If you're a pesto fan too then you may like to see my other vegan pesto recipes, including my macadamia nut pesto, my mint basil pesto and dairy-free pumpkin seed pesto. Both tasty and easy to make!
And for a little bit of a different flavour, my Thai basil pesto has a lovely aniseed, and slightly spicy flavour!
This vegan pistachio pesto has a delicious nutty taste, and is so easy to make. It really is a quick pesto with very little 'hands on' time and just a quick whizz in the blender.
Jump to:
⭐ Why this pesto is so good
- Full of flavour: the pistachios, basil and garlic have the best taste.
- Easy to make: a very quick recipe that is ready in just ten minutes.
- Vegan and gluten free pesto. Suitable for both dietary requirements!
- Versatile: pesto can be used for good old pesto pasta as an easy weeknight dinner, but also as a dip or spread. It's great on some of my seed crackers with some fresh mozzarella. Or use it to make my tasty orzo pesto salad!
🌿 Ingredients
This vegan pistachio pesto is a 'few ingredient' recipe, with a some twists on the typical ingredients of basil, pine nuts and pecorino cheese. I've kept it dairy-free, as well as low histamine.
- Coriander / cilantro - a change from basil, I know it's a love it or hate it herb! If you're on the latter side of the fence then simply swap out for basil.
- Pistachio nuts - used in place of pine nuts, these have a lovely flavour. Be sure to use ones that aren't roasted or salted or the flavour will be a bit overpowering.
- Extra virgin olive oil - with lots of reputed health benefits. A recent podcast 'The Olive Oil Episode' by The Doctor's Kitchen is worth a listen on this topic. I like to use Bertolli extra virgin olive oil.
- Garlic - for lots of flavour. You can leave it out, if not tolerated.
📖 Recipe variations
Pesto is made of a form of nut (or seed), a herb and olive oil as the basic ingredients. While basil and pine nuts are the traditional ingredients, there are so many variations to play around with.
If pistachio nuts aren't your thing then you can always try pumpkin seeds or macadamia nuts. My macadamia nut pesto is so good!
A swap for the coriander is good old classic basil, or you could try different mixes of herbs such as parsley, thyme and mint.
🔪 Step by step instructions
Making this vegan pistachio pesto is very simple, with just a few steps:
Making pesto is one of the easiest recipes, and it is always nice to use fresh and homemade rather than store-bought.
There really is only one step, which is to add everything to a blender (I use a Nutri-Bullet as in the pic above), and blend. The texture is up to you. Personally I think a little bit 'rustic' and chunky works best with this pistachio pesto.
Have a taste of the pesto and adjust to preference, with more oil, vinegar, garlic of herbs.
💭 Recipe tips and notes
- Be sure to use unsalted pistachios - it definitely won't taste good with salted!
- Adjust the taste and consistency to preference with more olive oil, garlic or pistachios.
- Not a fan of coriander? Simply swap for more traditional basil.
📋 Frequently asked questions
For this recipe you want to use plain unsalted pistachios that have not already been roasted or flavored in any way.
Yes, it's a gluten free pesto. Make sure to use gluten free pasta if making pistachio pesto pasta!
Yes, you can use a pestle and mortar if you prefer!
🍽 How to serve pistachio pesto
Pesto is very versatile and this vegan pistachio pesto can be used in the following ways:
- for classic pesto pasta - the easy weeknight dinner! For a little variation on the traditional recipe, this pesto would be lovely in my creamy ricotta pesto pasta!
- as a spread for sandwiches or on crackers with cheese.
- thin it out a little with a touch more olive oil and it is good as a dressing for salads.
- as a dip with sliced up vegetables.
- either use as a topping or a stuffing for fish, vegetable or meat dishes. You may like to see my pesto chicken risotto for a tasty evening meal idea!
🥣 More tasty pesto recipes
If you're a fan of pesto, then you will find so many tasty recipes here, including my pesto chicken skewers and my pesto Brussels sprouts. Some more to enjoy:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you tried the recipe!
📖 Recipe
Vegan Pistachio Pesto
Equipment
Ingredients
- 1 cup pistachio nuts shelled
- ½ cup coriander
- ¼ cup extra virgin olive oil
- 1 small garlic clove
- pinch salt
Instructions
- Add all the ingredients to your blender, and blend to a chunky texture. Add more oil if the pesto feels too dry and not 'sauce like' to preference.
Notes
- Be sure to use unsalted pistachios, and those that have not been roasted or flavored in any way.
- Adjust the taste and consistency to preference with more olive oil, garlic or pistachios.
- Not a fan of coriander? Simply swap for basil..
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- coriander scores 0, but with a ? as a liberator and a note stating 'only small amounts are well tolerated'.
Leave a Reply