Vegan Parsley Pesto with Pistachios
An easy to make vegan version of pesto, made with fresh parsley and lovely pistachios
Servings: 12 portions
Calories: 63kcal
Equipment
Ingredients
- 55 g Fresh parsley About two big handfuls or one bunch.
- 75 g 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 pan75 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: 63kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 197mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg