Recipe Vegan Wild Rocket & Pistachio Pesto


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Staff member
11 Oct 2012
Local time
9:10 PM
SE Australia
So I join the many making pesto with pistachios for the current challenge. This recipe is a fairly standard vegan pesto recipe. I've used unsalted pistachios throughout because I'd rather control my salt. It should go without saying that I'm using shelled pistachios but I'll reiterate it! It is entirely upto you if you wish to use roasted pistachios or unroasted. I used unroasted. I happen to have a garden veg plot full of wild rocket and a lemon tree with too many lemons, so this recipe is ideal for me and can easily be made with any nut of choice.

2 cup Wild Rocket leaves (no stalks)
50g (~⅓ cup) shelled pistachios
3 tbsp lemon juice
1 tbsp lemon zest
+4 cloves garlic
½ tsp salt
125ml (½ cup) extra virgin olive oil
3 tbsp Nutritional Yeast (optional)

  1. Add the nuts, lemon juice & zest, garlic, salt and 100 ml olive oil to the bowI of a food processor and blend until almost evenly chopped. It is better under blended than over blended so stop early if in doubt.
  2. Add in the wild rocket leaves (and nutritional yeast, if using) and blend until evenly chopped.
  3. Decant into suitable container and ensure that the remaining oil covers the top of the pesto completely.
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