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Monday, September 24, 2012

A Nutty Kind of Pesto

A Nutty Kind of Pesto

This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....

2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste

Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!


  1. Does this come out with nut chunks in it? I'd like to try it, but my husband has diverticulosis, and isn't supposed to eat nuts. He can have nut butters, however. Can you get it as smooth as a nut butter?

    1. I would have to say that it does have a chunkier texture to it, more of a "meaty" feel. You can keep the food processor going longer, or one of the other pesto recipes will work, too.... There is the mint, basil and mustard pesto. That calls for pine nuts, but does come out smooth...