Vegan Pistachio Pesto Pasta

Vegan Pistachio Pesto Pasta


  • 1 Food processor with an s-blade


  • 2 cups fresh basil leaves, packed
  • 1/3 cup ⅓ cup shelled pistachios
  • 4 garlic cloves, sauted to mellow the flavor
  • 1/2 cup olive oil, divided
  • 1/2 Tbsp lemon juice
  • 1 tsp lemon zest 
  • 1/2 tsp salt, or to taste
  • 2 boxes Barilla protein pasta


  • Put the basil, pistachios, garlic, ¼ cup olive oil, lemon juice, zest, and salt into the bowl of a food processor fitted with an s-blade.
  • Blend until all ingredients are finely chopped, then drizzle in the remaining olive oil with the food processor running.
  • Prepare the protein pasta according to package directions.
  • Preserve approx 1/2 pasta water to help the pesto stick to the noodles.
  • Mix the pesto with the pasta and 1/2 pasta water.
  • Top with tomatoes. Serve and enjoy!
    Note: This pesto recipe also works well as a sandwich spread.

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