VEGAN PISTACHIO PESTO

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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


INGREDIENTS

  • 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)

INSTRUCTIONS

  • 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

 
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