Vegan Pistachio Pesto

If you follow my Instagram account (@wellbymel_), you know that I LOVE Trader Joe’s cauliflower gnocchi. It is gluten free, dairy free, and only made with 5 ingredients- cauliflower, cassava flour, potato starch, olive oil, and salt! And it tastes great- it tastes like actual gnocchi! This is one of my go- to easy dinners because it is frozen and so easy to make! All you need to do is cook it on a skillet for a few minutes until fully thawed and crispy and then top with the sauce of your choice. Note: do not follow the package instructions to cook the gnocchi or else they will turn out mushy.

Today, I chose a pistachio pesto sauce. I have had a bag of pistachios in my pantry for a few months and wasn’t sure what to do with them. I’m trying to be more conscious of food waste so I decided to re-purpose them to make pesto. It was super yummy and really easy! This pesto is dairy free and uses nutritional yeast for a cheesy flavor. See full recipe below!

Ingredients in Pistachio Pesto:

• 1/4 cup raw pistachios
• 1 cup firmly packed basil
• 2 cloves garlic
• 1 tbsp nutritional yeast
• Juice of 1/2 lemon
• 1 tbsp olive oil
• 1/4 cup filtered water
• Salt and pepper to taste

How to Make Pistachio Pesto:

Blend all ingredients in a food processor, continually scooping down the sides throughout the blending process.

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!

If you’re looking for more vegan pesto recipes, also checkout my Creamy Avocado Pesto Sauce.