This Paleo Pistachio Pesto is a super fun twist on traditional pesto. While I absolutely love classic basil pesto with Parmigiano and pine nuts, this version is a bit tangier, dairy-free, and has the delicious combo of roasted pistachios with bright lemon and parsley. Instead of relying on dairy cheese for the umami flavors, this recipe instead features nutritional yeast.
Nutritional yeast is a species of yeast known as Saccharomyces cerevisiae. The yeast is deactivated with heat, and then harvested and crumbled into flakes. It has a fantastic savory and umami flavor that can mimic hard cheeses. It’s also chock-full of valuable nutrition by offering an array of amino acids, B vitamins, and trace minerals. Needless to say, we love to use it when we get the chance!
This pesto is paleo, keto, and Whole 30 friendly. Those who cannot consume dairy or gluten would also be a perfect eater to take advantage of this paleo pesto!
I love to take this pesto and stir it into cauliflower rice, roasted veggie dishes, and top proteins with it. I also love to blend it with a little avocado oil mayo and make a pesto-infused tuna, egg, or chicken salad. It’s super versatile, bright, and fun. I hope you love this, too!
Paleo Pistachio Pesto
Ingredients
- 1 1/2 cup fresh basil, tightly packed
- 1 cup flat-leaf parsley, tightly packed
- 1 cup pistachios
- 1 tbsp nutritional yeast
- 3 cloves garlic
- 1 tbsp freshly squeezed lemon juice
- 1 tsp salt
- 1/2 tsp fresh pepper
- 1 cup extra virgin olive oil
Instructions
- Combine all ingredients in a food processor and blend until smooth.