Home Recipes Vegan U.S. Pistachio Pesto

Vegan U.S. Pistachio Pesto

This delicious pesto makes up for a perfect pasta dish with old Mai Gouda instead of classic Parmesan.

Featuring American Pistachios

Ingredients

400 g	California pistachios
50 g	parsley
100 ml	olive oil
40 g	garlic
	Murray River salt
	pepper

Step 1
Peel the garlic and sauté lightly in a frying pan with olive oil, then leave to cool. Peel the pistachios.
Step 2
Put all the ingredients in a tall container and blend to an even mass with a blender. If the pesto is too thick, add some more olive oil.
Step 3
Season to taste with salt and pepper.
Step 4
Briefly sauté two tablespoons of pistachio pesto with a portion of pasta in a frying pan, then stir in hard cheese according to taste and serve. We recommend old Maigouda instead of classic Parmesan.

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