Hello Folks, It’s hard to beat the classic flavors of basil pesto made with pine nuts and parmesan cheese, but we decided to give this traditional Italian sauce a zesty, dairy-free spin using nutty pistachios, cooling mint, bright lemon, and cheesy nutritional yeast. Use it to make a quick weeknight meal when tossed with pasta, or drizzle it over a bowl of polenta topped with a fried egg. If you make the pesto in advance, just drizzle a light layer of oil over the top before refrigerating, to help prevent browning.
2 cups packed fresh basil ¼ cup fresh mint leaves ½ cup Thrive Market Roasted and Salted Pistachios 1 clove garlic, roughly chopped 3 tablespoons nutritional yeast Zest of 1 lemon 1 tablespoon lemon juice 1 teaspoon sea salt ½ teaspoon Thrive Market Whole Black Peppercorns, freshly ground ½ cup Thrive Market Extra Virgin Olive Oil
Add all ingredients except the oil to a food processor; pulse several times to mix. Turn the motor on and drizzle in the olive oil in a thin stream. Process until combined and mostly smooth.Recipe by: Angela Gaines