This dairy-free pistachio pesto is the perfect kind of recipe to keep in your fridge to use throughout the week. With just a handful of fresh, whole-food ingredients, you can create something nourishing and full of flavor—without any of the fillers or additives that often sneak into store-bought versions.
Why We Love This Dairy-Free Pistachio Pesto
This dairy-free pistachio pesto is a bright, herbaceous sauce you’ll want to keep in your weekly rotation. It’s creamy, flavorful, and made entirely from whole food ingredients — no dairy, no fillers, and nothing you wouldn’t stock in your own kitchen.
While this recipe highlights pistachios for their unique flavor and health benefits, feel free to use any nuts you have on hand. Walnuts, almonds, or cashews all make lovely alternatives depending on what’s available (I personally also love to make this with walnuts for an omega-3 boost).
If you grow herbs at home, this pesto is a beautiful way to use up an abundance of cilantro. Don’t have cilantro? No problem. Parsley makes an equally fresh and vibrant base—and both herbs offer anti-inflammatory and antioxidant benefits.
What Makes This Dairy-Free Pistachio Pesto Nourishing
Many store-bought pestos are loaded with dairy and filler ingredients that you wouldn’t stock in your pantry. This recipe features only nutrient-dense, real whole foods. It’s dairy-free, gluten-free, and filled with delicious, healthy fats that are an important part of any diet:
Unlike most store-bought pestos (which are often loaded with dairy, preservatives, and shelf-stabilizing fillers), this version is naturally dairy-free, gluten-free, and deeply satisfying without weighing you down. It’s rich in healthy fats, plant-based nutrients, and nothing extra!
Why healthy fats matter:
- Fat supports hair, skin, and nail health.
- Fats help with nutrient absorption and support healthy energy levels.
- Fats support healthy aging.
- Rich in omega-3s, healthy fats can also support heart health, brain health, and reduce inflammation.
How to Use Dairy-Free Pistachio Pesto
This homemade pesto without cheese is as versatile as it is nourishing. We love spooning it over roasted vegetables, tossing it with zucchini noodles, or using it as a fresh sauce for grilled proteins like steak, salmon, or chicken.
It’s a staple on our homemade pizzas, and we’ve found it makes a delicious dip for crisp veggies or homemade seed crackers — an easy, nutrient-dense snack with no preservatives.
Here are a few of our favorite ways to enjoy it:
- As a sauce for roasted carrots or potatoes
- Mixed into omelets or grain bowls
- As a spread on sandwiches or wraps
- Stirred into warm quinoa with greens
A Simple Recipe to Nourish Your Body
Whether you’re spreading it over roasted vegetables, adding it to a salad, or just enjoying it with your favorite crackers, this dairy-free pistachio pesto is a reminder that eating well doesn’t have to be complicated! We’d love to hear how you enjoy it and make it your own!
PrintDairy-Free Pistachio Pesto
Say goodbye to store bought pesto! This pistachio pesto recipe is versatile and will make enough to last a couple of weeks in your fridge. You can also freeze smaller jars of the pesto for later use!
- Prep Time: 5
- Total Time: 5
- Yield: 2 Cups Pesto
Ingredients
- 2 bunches cilantro
- 1 cup raw pistachios
- 8 garlic cloves
- 1 lemon, juiced
- 3/4 cup extra virgin olive oil
- 1 cup water
- 2 tablespoons oregano
- salt and pepper to taste
Instructions
Add all ingredients to a blender or food processor. Blend or process until smooth. Store refrigerated for up to one week or freeze for later!
Notes
This recipe works with any type of nut – try it with other types like almonds or cashews! If you aren’t a fan of cilantro, parsley works equally as well in this recipe.
→
JOIN THE LIST
Subscribe to Today's Harvest by Elmsgrove Lane on Substack.
