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overhead view of pistachio pesto on a wooden board.
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5 from 3 votes

Vegan Pistachio Pesto

This vegan 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.
Prep Time10 minutes
Total Time10 minutes
Course: Sauces
Cuisine: American, British, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 196kcal
Author: Claire

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.
 
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'.

Nutrition

Calories: 196kcal | Carbohydrates: 6g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg