I absolutely love pesto but don’t tolerate dairy so here’s a fabulous nutrient rich recipe that tastes amazing. Supercharge your pesto further by adding a little spirulina or chlorella powder.

Raw Pistachio Pesto


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – 4

What’s good about it?

Information to follow soon.


  1. Place the basil and nuts in a food processor and blend to break up the nuts.
  2. Add the remaining ingredients – slowly adding the oil to reach the desired consistently
  3. Season to taste.
  4. This will keep in the fridge for 3-4 days or you can freeze for up to 1 month.

Did you Know?

Information to follow soon.


40g / 1 ½ oz fresh basil leaves

70g / 2 ½ oz / ½ cup pistachio nuts

4-6tbsp olive oil, hemp oil, chia oil or flaxseed oil

1/4tsp sea salt

1 clove garlic, crushed

2tsp lemon juice

1tbsp nutritional yeast flakes