I’m obsessed with pistachios! This vegan pistachio pesto pasta is beautifully nutty, with a lemony zing and a cheesy flavor thanks to nutritional yeast. Pistachio pesto tastes delicious on top of fresh sourdough, too. I recommend adding lemon cannellini beans to the pasta to make it heartier.
Pistachio pesto recipe
My pistachio pesto recipe is super simple:
- 1/3 cups of pistachios (unsalted, shelled)
- 3 tbsp nutritional yeast
- a bunch of basil (about 2 cup leaves, loosely packed)
- 1-2 cloves of garlic
- 1/2 tsp salt
- black pepper
- 2 tbsp lemon juice
- 1/3 cup olive oil (or more / less depending on the consistency you want)
The first step is to toast the pistachios for a few minutes on a dry pan in high-medium heat. Let them cool and then blend together with nutritional yeast, basil, garlic and salt. Then whisk in the lemon juice and generous drizzle of olive oil (don’t blend the oil, just whisk / mix with a spoon).
Cannellini beans recipe
Pistachio pesto and cannellini beans are a great match. Here’s my suggestion:
- 1 can of Cannellini beans
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- black pepper
Drain and rinse beans and mix them with the other ingredients. You can also combine these beans with the pistachio pesto.
Pistachio pesto pasta with cannellini beans
Cook pasta for 4 and mix with the pesto and beans. You can also enjoy this pesto + beans combo with fresh sourdough. Toast sourdough slices, brush with garlic and spread pistachio pesto on top. Scoop beans on top too, or slices of tomato.
Enjoy this simple 15 minute meal!
Favorite white bean recipes from the blog:
Pasta with chermoula and garlic beans
Tomato baked white beans with vegan feta
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