Dinners

Pistachio Pesto Pasta

by Ben, So Vegan
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Pistachio Pesto Pasta Vegan Recipe

This pasta ticks the box for an easy mid-week meal. And the best bit is it will be ready in no time at all.

  • The pistachios we use are unsalted.
  • You can make this gluten-free by simply using gluten-free pasta.
  • If you prefer, you can reduce the amount of oil and replace it with more pasta water. Simply add enough pasta water until the pesto runs off a spoon.
  • We like to reserve a few fresh herbs for topping, but this is of course completely optional.
  • We sometimes add more veggies: roasted cherry tomatoes and wilted spinach would go really well with this pasta.

Pistachio Pesto Pasta

Pistachio Pesto Pasta 🌱

Posted by So Vegan on Friday, 9 April 2021

Pistachio Pesto Pasta Vegan Recipe

Pistachio Pesto Pasta

Serves: 4 people Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 6 voted )

Ingredients

  • 320g / 11.3oz pasta (or gluten-free pasta)
  • 70g / 2.5oz pistachios, shells removed
  • 2 garlic clove
  • 3 tbsp nutritional yeast
  • 2 bunches of fresh basil, stalks removed
  • 1 handful of fresh mint, stalks removed
  • 1/4 tsp chilli flakes
  • 1 lime, juice only
  • 150ml / 5.1 fl.oz extra virgin olive oil
  • salt + pepper

Instructions

  1. Cook the pasta in salted boiling water until al dente, then drain and reserve the pasta water
  2. Add the remaining ingredients to a food processor including 1/2 tsp salt and a generous pinch of pepper. Process until smooth. When the pasta has finished cooking, add 2-3 tbsp of the paster water to help reduce the thickness of the pesto.
  3. Combine the pasta and the pesto. We like to top with freshly ground black pepper and a few basil and mint leaves. Enjoy!

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Leave a comment

14 Comments

Erica Cheek March 11, 2019 - 4:03 am

A great way to eat your greens. The pistachios were a wonderful addition.

Reply
Roxy, So Vegan March 12, 2019 - 9:48 pm

Hi Erica, yea totally agree, a great way to consume more greens 🙂 Best, Roxy

Reply
Teele April 5, 2019 - 7:30 pm

Thanks for the recipe, so easy to make and quick to. I really liked it. I love pistachio nuts. 🙂

Reply
Roxy, So Vegan April 10, 2019 - 12:09 pm

Hey Teele, so glad you’re enjoying the recipe 🙂 Best, Roxy

Reply
Mindy G April 10, 2021 - 4:37 am

Are these pistachios raw? Salted? Thank you

Reply
Ben, So Vegan April 12, 2021 - 9:07 pm

Hey Mindy! The pistachios we use are unsalted and the raw variety you’ll commonly find in supermarkets. Technically the nuts would have been processed at a low temperature to help process them – but they’ll still be labelled as raw. Hope that helps!

Reply
Heather April 12, 2021 - 12:12 am

Sorry to be that person, but when you say two “bunches” of basil, how much are we actually talking? Approximately how many ounces?

Reply
Ben, So Vegan April 12, 2021 - 9:08 pm

Hey Heather! 2 bunches is approx. 2 ounces

Reply
Shannon September 18, 2021 - 11:37 pm

Hello from the USA! I made this tonight and it was absolutely delicious! You guys are adorable.

Reply
Ola October 20, 2021 - 4:46 pm

I love it !,thank you

Reply
Ella January 6, 2022 - 8:57 am

I made this yesterday, and my partner absolutely loved it! He thought it was the most delicious thing he’s had in ages, so we’re making it a regular on our weekly menu! You guys are seriously the best ❤️

Reply
Anonymous March 26, 2022 - 12:10 am

Hi, do you happen to know how many calories it is per person please? 🙂

Reply
Liz August 7, 2024 - 10:10 am

Fabulous recipe. Can you freeze the pesto?
Thank you

Reply
Anon December 12, 2024 - 2:22 am

I’m wondering the same!

Reply