Meatless Monday- Three Green Pistachio Pesto

greenpesto I am counting down the days until basil is in season again and until then, it’s all about the seasonal greens for me! This three green pistachio pesto is super easy and packs a garlicky, earthy punch! Celebrate today, St. Patty’s Day or any day with this simple dip with potato slices!

For the pesto:


Large handful of spinach
Large handful of kale
Large handful of arugula
3 Tablespoons of olive oil
Juice of one lemon
2 cloves of garlic
1/2 cup nutritional yeast
1/2 cup shelled pistachios
Sprinkle of salt

Combine all ingredients in a food processor and blend until smooth

For the potatoes:

4 medium white potatoes
Drizzle of olive oil
Sprinkle of salt

Thinly slice the potatoes
Lay on a baking tray and drizzle with oil
Sprinkle with salt and bake for 35-40 minutes, until crispy

When cool, arrange on a plate and spoon a mixture of pesto on top for a finger food approved appetizer or snack! Garnish with chopped arugula and vegan parmesan. Enjoy.

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