RECIPE ALERT!! Got 8 minutes? This Mediterranean dish is LEGIT so good and fast. Pistou is actually a French version of pesto that is fromage-free (ironic since everything cheese is French) but I add in a secret ingredient to make it taste more pesto-ey. And let’s face it, you have to cut out one too many trips to Barre class if you use pine nuts (they’re so pricey), so pistachios are a great sub. Checks all the boxes:
✅#Vegan
✅#Paleo
✅#Whole30
✅#glutenfree
✅Macrobalanced
✅Fast AF (fork)
How do I work this alchemy, you ask? Check the video and ingredients below. It really does lend to a cheesy flavor and just enough salt where you barely have to add any to this dish. And the Pistou comes together without cooking in your food processor.
Now, hit the FOLLOW button so you don’t miss a beat or a bite.
OK I know that was kind of cheesy but, you know, this recipe isn’t.
WATCH the how-to video:
Pistachio Pistou
Ingredients:
1 1/4 cups fresh basil, washed with eatCleaner Triple Action Fruit+ Veggie Wash
1/3 cup shelled pistachios
2 large garlic cloves, peeled
1/4 cup EVOO
2 teaspoons nutritional yeast
pinch of Himalayan pink salt
pinch of pepper
Direx:
1) Remove stems from basil leaves.
2) In a medium pan, over low heat, toast pistachios until their fragrance starts to release, about dos (2) minutos, taking care not to burn ya’ nuts! Move them around gently so all sides get toasted. Set 1 1/2 tablespoons aside to chop and sprinkle over the top of your finished dish.
3) In a food processor, combine nuts and EVOO and pulse about 20 seconds. Add basil, garlic, nutritional yeast, salt and pepper and pulse for another 20-30 seconds or until uniform; you can process a little more or less depending on your desired texture. If you like it a little chunky like me, go less, and if you’re down with a smooth, creamy pistou, add a tablespoon of water and go to town on the pulse button.
4) Toss with sauteed caulifllower gnocchi (@traderjoes is the best) and top with chopped pistachios and basil. YUM!
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