Vegan Basil Pesto

The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.
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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 servings (Makes 1 cup)
  • Nutrition Info
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1 1/2 cups packed fresh basil leaves

1/3 cup smoked almonds

1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)

1/4 cup unsweetened green tea, chilled or at room temperature

2 large cloves garlic

Kosher salt

1/2 teaspoon grated lemon zest

1/4 cup extra-virgin olive oil


  1. Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
  2. Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.