I love pistachios, so why not make pistachio pesto?! Pistachios are naturally high in many vitamins and minerals including copper, phosphorous and the B vitamins. Additionally, pistachios are rich in lutein and zeaxanthin, two carotenoids that help protect your eyes. They contain mono and poly-unsaturated fatty acids, which are beneficial for your heart.
This is a great alternative to traditional pesto. I have made it with both mint and basil. I enjoy the character the mint gives the sauce, but basil can work great as well. This recipe is vegan, but parmesan cheese can be added in place of the nutritional yeast. The sauce is great over pasta, vegetables, or used as a sandwich spread.
1-1/2 cups unsalted, shelled roasted pistachios
1 tomato, chopped
2 cloves garlic
Handful of fresh mint or basil
1 tablespoon nutritional yeast (or 1/4 cup freshly grated parmesan)
Pinch of crushed red pepper flakes
2 tablespoons olive oil
Black pepper and salt to taste
Process the first six ingredients in a food processor until a course puree is formed. Transfer to serving dish and add olive oil. Stir to form a chunky sauce. Add black pepper and salt to taste. Enjoy!
Recipe by Michelle