This easy dairy free pesto is vibrant and delicious! It's made with basil, pistachios, lemon, garlic, and olive oil. Add it to steak, chicken, fish, pasta, or roasted veggies for a spectacular dish!
Add basil, pistachios, lemon juice, garlic, and salt to a food processor or high powered blender.
Turn on the blender and slowly pour in your olive oil. Blend until pistachios are no longer chunky and sauce is smooth. For a thick pesto 1/3 cup of olive oil is perfect. You can use up to 1/2 cup if you prefer a thinner consistency.
Notes
Use additional olive oil for a thinner consistency. 1/3 cup is perfect for a thick sauce that will stick to your steak, chicken, potatoes, etc.Store any extra pesto in an airtight container in the refrigerator for up to a week.To freeze pesto for future recipes, pour into an ice cube tray. Freeze for at least 30 minutes. Pop out the pesto cubes and store in a freezer Ziploc bag or airtight container in freezer.