Bold statement, I know. But honestly, this is not only the most amazing non-dairy pesto I've ever made, it's the most amazing pesto I've ever made... period. I can't take all the credit for this dish however, as I got a hot tip from a friend here in San Francisco. What's her secret you ask? Delicious Pistachios. I know I posted a pesto dish not long ago, but this new discovery begs to be told. Just try it.  


2 cups loosely-packed basil leaves

2 tbsp shelled pistachios 

2 tbsp chopped walnuts 

2 garlic cloves 

2-3 tsp lemon juice, depending on how lemony you like it

1/2 tsp sea salt

1/3 cup extra virgin olive oil


Place all ingredients except the oil into a blender or food processor. Pulse until well-chopped together. Begin adding the olive oil slowly, scraping the sides as you go. Blend until preferred consistency is reached. *Because basil measurement is not exact, you may need more or less olive oil—pouring slowly should allow you to stop when needed or add a bit more as necessary. 

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