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    Home » Recipes » Sauces

    Published: May 26, 2021 · Modified: Jul 6, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Vegan pistachio pesto

    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.

    wooden board with a white bowl of vegan pistachio pesto on it surrounded by crudites and herbs.

    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 pesto with pistachio nuts 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
    • Ingredients
    • Recipe variations
    • Step by step instructions
    • How to serve pesto
    • More pesto recipes to enjoy
    • Recipe

    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.

    Ingredients

    coriander, pistachios, olive oil and garlic.

    This cilantro 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

    blender cup with pistachios, coriander and garlic in it.

    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.

    How to serve pesto

    Pesto is very versatile and can be used in the following ways:

    • for classic pesto pasta - the easy weeknight dinner!
    • 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!
    side view of pistachio pesto on a wooden board in a cream bowl.

    More pesto recipes to enjoy

    If you're a fan of pesto, then you will love these tasty recipes!

    • Thai basil pesto (nut free)
    • Macadamia nut pesto
    • Baked cod with pesto
    • Pesto chicken tray bake

    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

    overhead view of pistachio pesto on a wooden board.

    Vegan pistachio pesto

    Claire
    This pistachio pesto with coriander is a nice twist on the more classic recipe. By leaving out the cheese, it is a vegan pesto as well as being gluten-free and a low histamine recipe. Perfect for pesto pasta, or as a dip or spread.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Sauces
    Cuisine American, British, Italian
    Servings 1 cup

    Equipment

    • Blender

    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.
    • Adjust the taste and consistency to preference with more olive oil, garlic or pistachios.
    • The garlic is optional, and the pesto will still be good without it if you prefer to stick to foods scoring 0 on the SIGHI list.
    • Not a fan of coriander? Simply swap for basil.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • garlic, which scores 1.
    • coriander scores 0, but with a ? as a liberator and a note stating 'only small amounts are well tolerated'.
    Tried this recipe?Let us know how it was!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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