This pesto is so good, I could eat it with a spoon. And sometimes I do. It’s rich and creamy, completely dairy-free, and full of bold, fresh flavour. No oil, no cheese – just a handful of simple ingredients blended into something far more exciting than it has any right to be.
The base is pistachios, which give it a buttery texture and a subtle sweetness that works beautifully with the basil. They’re also a great source of healthy fats, plant protein, and a bunch of vitamins and minerals – but honestly, we just use them because they taste amazing. Basil brings all the freshness you’d expect, while garlic gives it that classic punchy kick. Nutritional yeast steps in where parmesan usually would, adding depth and a slightly cheesy flavour that ties everything together without needing any dairy. A bit of lemon juice brightens it up, and pink salt brings all the flavours forward. Water gets it to the perfect consistency – thick enough to coat pasta, but still smooth and creamy.
We use this pesto on everything – stirred through pasta or grains, spread in wraps, spooned over roasted veg or salad bowls, or even used as a dip. It keeps well in the fridge for a few days, so it’s worth making extra if you’ve got a blender out. You can also freeze it in small portions so there’s always some ready when you need it.
It’s the kind of recipe that makes plant-based eating feel effortless – quick to make, endlessly useful, and packed with flavour. Once you’ve made it once, you’ll probably be making it on repeat.
Juice of half a lemon.
Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.
1/2tsp.
Peeled.
This will keep in the fridge for 3 – 4 days.
