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.