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.
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?!
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.
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.
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.
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 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!
More pesto recipes to enjoy
If you're a fan of pesto, then you will love these tasty recipes!
Vegan pistachio pesto
- 1 cup pistachio nuts shelled
- ½ cup coriander
- ¼ cup extra virgin olive oil
- 1 small garlic clove
- pinch salt
- 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.
- 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.
- garlic, which scores 1.
- coriander scores 0, but with a ? as a liberator and a note stating 'only small amounts are well tolerated'.