Pistachio Pesto Recipe

July 6, 2017
by Nicole Gulotta for Thrive Market

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.

Pistachio Pesto Recipe

Yield: About 3/4 cup
Active Time:


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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This article is related to: Recipes, Vegetarian Recipes, Pasta Recipes, Vegan Recipes, Dairy-Free Diet

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