I’ve gone through some periods where I had to eat super restrictively (gluten free, soy free, low FODMAP, and many others) & at one point, certain nuts were on the “no list” for me. BUT–pistachios were a go! Thus leading me to create this super simple vegan pesto which uses pistachios alongside pine nuts.

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Recipe

Serves: 1 cup

Cook time: 10-15 minutes

Ingredients

• ~2 cups of fresh basil
• 3-4 cloves of garlic
• 1/3 cup pine nuts
• 1/4 cup pistachios
• Juice from 1/2 a lemon
• 1/3 to 1/2 cup of olive oil
• 1 1/2 tsp of salt

Directions

• Wash and dry basil
• Optional: lightly toast pine nuts in a pan until golden
• Optional: roast garlic in the oven at 375 for 10-15 minutes
• Add all ingredients to a blender except olive oil
• Begin blending and slowly add in olive oil until desired consistency is achieved