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    Home » Vegan Appetizers

    Pistachio Pesto

    Published: Apr 14, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This is an intriguing alternative to standard pesto; the secret ingredient is arugula, also know as rocket, which adds extra bite. Pesto loses some of its magic if it is turned into a puree, so be sure to keep the texture chunky. Recipe from Raw Food Celebrations: Party Menus for Every Occasion!* by Nomi Shannon and Sheryl Duruz. Reprinted by permission of The Book Publishing Company. 

    Serves: 8 to 10

    • 1 cup fresh basil leaves
    • 1 cup arugula
    • ½ cup shelled raw pistachio nuts
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons freshly squeezed lemon juice
    • 1 teaspoon sea salt
    • 1 teaspoon lemon zest

    Combine all of the ingredients in a food processor fitted with the S blade and process until well mixed but still chunky.

    Note: if you are making the pesto ahead of time, sprinkle a bit of lemon juice or extra-virgin olive oil on the surface to keep the color from darkening.

    Basil pesto

    • Here are more tasty vegan appetizers.
    • Here are lots more recipes for simple sauces and such.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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