Pistacchio Pesto

Pistacchio Pesto

Homemade pesto may sound daunting and complicated at first, but it is so easy, especially if you have a food processor (or even better, a mini processor or baby bullet). Homemade varieties top store-bought on so many levels as they are fresh, more flavourful and packed with nutrient-rich ingredients that leave you with a healthy and tasty pesto that is made with fresh ingredients and is completely dairy free and contains only a small amount of oil.


  • as a salad dressing topped on fresh salad or steamed veggies
  • as a dip served with crackers (try my chia seed crackers) & veggie sticks
  • as garnish for grilled chicken or falafels.
  • as a healthy spread in sandwiches (I love the combination of tomato, mozzarella, avocado and pesto in a grilled sandwich)


  • 1 cup fresh basil (or a large handful), washed and squeezed dry
  • 1/2 cup spinach or rocket/arugula, washed and squeezed dry
  • 1 clove garlic, minced/crushed
  • ¼ cup pistacchio nuts, shelled
  • 3 tbsp fresh pressed lemon juice
  • sea salt + pepper to taste
  • 3 tbsp extra virgin olive oil
  • a little water to thin (optional)


  1. Place chopped basil and spinach/rocket along with garlic, pistacchios, lemon juice and olive oil in food processor and pulse until somewhat smooth until it reaches a pesto-like consistency. If you don’t have a food processor you can do this using a pestle and mortar.
  2. Transfer to a bowl and add salt + pepper to taste
  3. Add water or extra olive oil to thin if needed.
  4. Store in the fridge for up to a week.

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