Raw Pistachio Pesto

This unique pesto blend is amazing over zucchini noodles

This unique pesto blend is amazing over zucchini noodles

I’ve made pesto with pine nuts and with walnuts, but this was my first time making it with pistachios. Pistachios are a very nutrient dense food filled with antioxidants. I like how it turns out extra bright green, and the taste is phenominal. This is a must-try recipe — whether you put it over raw zucchini noodles or over regular noodles — try this one!

Raw Pistachio Pesto
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 8

  • ⅓ cup olive oil
  • 2 cups basil leaves
  • 6 cloves garlic
  • 2 cups pistachios, soaked for 4 hrs, then drained and rinsed

  1. Place your pistachios in a bowl, cover with water and allow to soak for 4 hours. Drain and rinse.
  2. Mix the olive oil, basil and garlic in a food processor. Add the pistachios in small batches. Mix until well combined and grainy.

Calories: 254     Fat: 21 g     Carbohydrates: 41 g     Sodium: 2 mg     Fiber: 4 g     Protein: 8 g    


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