It’s hard to beat the classic flavors of basil pesto made with pine nuts and parmesan cheese, but we decided to give this traditional Italian sauce a zesty, dairy-free spin using nutty pistachios, cooling mint, bright lemon, and cheesy nutritional yeast. Use it to make a quick weeknight meal when tossed with pasta, or drizzle it over a bowl of polenta topped with a fried egg. If you make the pesto in advance, just drizzle a light layer of oil over the top before refrigerating, to help prevent browning.
Yield: About 3/4 cup
Active Time: 5minutes
2 cups packed fresh basil
¼ cup fresh mint leaves
½ cup Thrive Market Roasted and Salted Pistachios
1 clove garlic, roughly chopped
3 tablespoons nutritional yeast
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon sea salt
½ teaspoon Thrive Market Whole Black Peppercorns, freshly ground
½ cup Thrive Market Extra Virgin Olive Oil
Add all ingredients except the oil to a food processor; pulse several times to mix. Turn the motor on and drizzle in the olive oil in a thin stream. Process until combined and mostly smooth.
Recipe by: Angela Gaines
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