This basil and pistachio pesto recipe substitutes pistachios for pine nuts. It also leaves out the cheese to make it a delicious, affordable and even vegan pesto recipe!
1 1/2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup roasted, unsalted or raw pistachios
2 cloves of garlic
1/2 tsp kosher salt
Place all the ingredients in a food processor and blend until the consistency resembles a paste.
Taste and adjust for seasoning.
If the mixture looks dry, add a bit more olive oil.
Store in an air-tight container in the fridge for up to a week, or in the freezer for up to three months.
Keywords: pesto, basil, basil pesto, pistacho, basil and pistachio pesto, pizza toppings, vegan pesto, vegan