VEGAN PISTACHIO PESTO
THICK. CREAMY, YET CHUNKY. AROMATIC. FRESH.
I love making this pesto, because it lets these simple ingredients stand out on their own.
Serving Size: 1 cup
3 cups of fresh basil leaves
1/2 cup of crushed pistachios (you can also sub this for pumpkin seeds, if you have a nut allergy)
1/2 cup EVOO
Pinch of salt and black pepper (taste to measure)
Blend everything together in a food processor and measure the consistency as you go. If it was too chunky and not mixing enough, add more EVOO. If it was too runny, add some more pistachios/pumpkin seeds
Taste as you go - you’ll know when you got it juuuuuuuust right