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    Home » Herbs

    Vegan Parsley Pesto with Pistachios

    Published: May 16, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    This delicious vegan parsley pesto made with pistachios will make you want to break up with your standard basil pesto! It's super simple to make, parsley is readily available in huge bunches and it keeps for up to a week in the fridge. Yum!

    image of vegan parsley pesto in a jar. There is a plate of pasta with pesto tossed through it and fresh parsley on the side. this recipe

    Pesto is incredibly versatile, not only is it great served tossed through pasta, but you can smear it on toast or bagels instead of butter, use it to dab over grilled veggies, toss it through pesto or swirl it through soups and stews such as with my Chickpea, Potato & Red Pepper Summer Stew .

    I love making pesto with all kinds of herbs, such as my wild garlic pesto, it's a great way to use up odds and ends of herbs. You can get creative with the types of nuts you use too, this recipe uses pistachios, but I have also made it with cashews and even a nut-free version with pumpkin seeds!

    Jump to:
    • 🌿Ingredients
    • 👩‍🍳Instructions
    • 🥜Substitutions
    • 🔪Equipment
    • 🍯Storage
    • ❓FAQ
    • 📖 Recipe
    • 💬 Comments

    🌿Ingredients

    The ingredients for this pesto are pretty simple...

    Image of the ingredient used to make the parsley pistachio pesto.
    • Parsley: I used flat Italian parsley because I prefer the flavour.
    • Pistachios: Choose pre-shelled plain unsalted and unroasted pistachios. You can also use any other nut you fancy!
    • Nutritional Yeast: This is a dairy free recipe, so I use nutritional yeast in place of the more common parmesan cheese.
    • Fresh Garlic: A single clove of fresh garlic is more than enough! It adds that all important garlicky flavour we love!
    • Extra Virgin Olive Oil: Choose a good quality olive oil when making pesto! As the pesto does not get cooked, is really worth while using a nice one as you can taste the difference!
    • Flakey Sea Salt: Lovely flakey salt seasons the pesto perfectly.
    • Lemon Juice: A squeeze of fresh lemon juice brightens up the flavours and keeps the pesto tasting fresh.

    See recipe card for quantities.

    👩‍🍳Instructions

    It's super simple to make pretty much any pesto! Follow along with these instructions and you'll have your own pesto ready to use in no time.

    Pistachios in a pan ready to toast.
    1. Toast the pistachios in a dry pan.
    Whizz up the pistachios in your blender or food processor.

    2) Whizz up the pistachios and garlic clove until they are a rough rubble.

    Add the parsley, nutritional yeast and lemon juice.

    3) Add the fresh parsley (Make sure it is washed then dried very well), the lemon juice and nutritional yeast. Whizz.

    Add olive oil bit by bit to the pesto, season and taste.

    4) Bit by bit add the olive oil. Season and taste. Add more nutritional yeast or lemon juice if you think it needs it.

    A spoon full of pesto ready to be used.

    The parsley pistachio pesto should look like this once it is ready. Lovely green and vegan!

    Hint: Make sure you wash and then dry the fresh parsley very well. Wet herbs will result in a soggy unlovely pesto.

    🥜Substitutions

    Make this pesto recipe to suit yourself!

    • Pistachios -instead of pistachios use cashews, walnuts or pine nuts.
    • No Nuts - make this recipe nut free by using sunflower or pumpkin seeds.
    • Vegetarian -choose a vegetarian or vegan hard style cheese instead of the nutritional yeast.

    🔪Equipment

    Traditionally pesto was made with a mortar & pestle and pounded to the correct consistency. Fun Fact! Pesto comes from Pestare in Italian, which means to pound or crush!

    These days we find it easier to use a food processor or blender. I love using my Kenwood processor. It's very old now, but you can find a similar one on Amazon. It makes creating recipes like this vegan parsley pistachio pesto a total breeze!

    🍯Storage

    This parsley pesto will keep for a week or even a bit longer in the fridge. Pop it into a clean airtight container and add a little olive oil over the top of the pesto. This keeps the pesto fresh and from oxidizing.

    A close up of the jar of parsley pesto.

    ❓FAQ

    Do I have to use pistachios in this recipe?

    No, you can use any nut you like best. Pine nuts, walnuts or cashews are all delicious.

    Can I use cheese instead of the nutritional yeast?

    Parmesan cheese is the traditional cheese used in making pesto. You can use a vegan alternative parmesan cheese if you would like to keep it vegan and dairy free.

    Can I use curly parsley instead of flat parsley?

    Absolutely! Either will work well in this recipe.

    Where should I use this vegan pesto?

    Swirl this parsley pesto through pasta, use instead of tomato paste on pizza, spread it on toast or bruschetta, or use it to make a sandwich. It's super versatile!

    Is this pesto gluten free?

    Yes this is a gluten free recipe. You can choose a gluten free pasta to swirl it through if you like!

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Parsley Pistachio pesto in a jar and on some pasta.

    Vegan Parsley Pesto with Pistachios

    Louise-Claire Cayzer
    An easy to make vegan version of pesto, made with fresh parsley and lovely pistachios
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course sauce
    Cuisine Italian
    Servings 12 portions
    Calories 63 kcal

    Equipment

    • 1 food processor

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 55 g (3.¾ oz) Fresh parsley (About two big handfuls or one bunch.)
    • 75 g (¾ cups) pistachio nuts (you can also use cashew nuts, pumpkin or sunflower seeds. )
    • 2 tablespoon nutritional yeast
    • 1 clove garlic
    • 1 teaspoon Maldon or Kosher Salt
    • 2-3 Tbs Olive oil
    • 2 tablespoon fresh lemon juice (about half a lemon)

    Instructions

    • Wash the parsley then dry it really well.
      55 g Fresh parsley
    • Toast the pistachios in a dry pan
      75 g pistachio nuts
    • Put the pistachios and garlic into the food processor and blitz to a fine rubble.
      1 clove garlic, 75 g pistachio nuts
    • Add in all the other ingredients and blitz.
      55 g Fresh parsley, 2 tablespoon nutritional yeast, 1 teaspoon Maldon or Kosher Salt, 2-3 Tbs Olive oil, 2 tablespoon fresh lemon juice
    • Stop every now and then and scrape down the sides of the processer
    • Blitz until smooth- taste for salt. Add more olive oil as needed.
    • Transfer to a glass jar & add a bit of olive oil over the top
    • Keep in the fridge and use in everything!

    Notes

    Nutritional Yeast is a cheesy flavoured sprinkle that is made from a strain of yeast that is grown on molasses. It's really high in B vitamins and makes a great alternative to parmesan cheese to sprinkle.

    Nutrition

    Calories: 63kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 197mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 412IUVitamin C: 7mgCalcium: 14mgIron: 1mg
    Keyword parsley, Pesto, pistachio
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Herbs

    • Easy Vegan Cheese Balls
    • Veggie Chicken Salad (or sandwich)
    • Mediterranean Risoni Salad with Pesto (Orzo Salad)
    • Easy Lemon Herb Tahini Sauce

    Reader Interactions

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    1. Tayler Ross says

      May 18, 2022 at 4:43 pm

      5 stars
      I adore pesto and use it in a lot of my cooking. This parsley pesto is full of flavor and I will be making it often!

      Reply
    2. Kathleen says

      May 18, 2022 at 5:17 pm

      5 stars
      This pesto sauce sounds amazing! I love the addition of pistachios in it. Makes the most delicious pasta meal.

      Reply
    3. Carrie Robinson says

      May 18, 2022 at 5:47 pm

      5 stars
      What a great flavor combo for a pesto! I will have to try this recipe soon. 🙂

      Reply
    4. Casey says

      May 18, 2022 at 6:18 pm

      5 stars
      LOVED the fresh flavors of this pesto and pistachios are delish and a great change!!! Yummy!

      Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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