Pistaschio Pesto
I love the traditional version, but since I’m generally a non-dairy gal, I wanted a version that had no Parmesan. The nutritional yeast makes a great stand in for the cheese and the pistachios give it a delicious twist on the pine nuts. Try it!
  • 2 cups fresh basil
  • 2 cups organic spinach
  • 3 cloves garlic
  • ¼ cup shelled roasted pistachios (can use raw)
  • 2-3 Tbs. olive oil
  • 2 Tbs. nutritional yeast
  • 1 Tbs. fresh lemon juice
  • ½ tsp. salt (to taste)
  • fresh ground pepper (to taste)
  1. Simply combine all ingredients into a blender until thick and creamy.
  2. You may add additional olive oil to “thin” the sauce out.
  3. Always add olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.
  4. This recipe will create a thick pesto.
Recipe by Inside by Design at http://insidebydesign.com/pistaschio-pesto/