Raw and Vegan Pistachio Pesto

Today’s recipe is my all time favorite Vegan Pesto.  This raw pesto is as simple as it can get. It’s delicious and a staple “go to” item in this household.  I love having fresh, easy to make, and deeply satisfying raw-vegan recipes on hand for last minute meals, snacks, and filler foods. This vegan pesto can be stored for up to a week in the fridge, making it an easy to grab, finishing touch for a variety of foods.

Try it out and let me know what you think. Scroll to the bottom of this post  for a video that Hodie and I made guiding you through this recipe.

Raw and Vegan Pistachio Pesto
Recipe by Chaya-Ryvka Diehl

In your food processor fitted with the “s” blade add:

  • ½ Bunches parsley – washed and preferably dried
  • ½  Bunches basil – washed and preferably dried
  • 1 Tbs. lemon juice
  • 3 cloves garlic
  • ¾ tsp. high mineral sea salt
  • ¾ – 1 cup raw extra virgin olive oil
  • ¾ cup Pistachio

Process all ingredients until you reach desired texture.
Store refrigerated for up to a week.


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