Sunday, 02 September 2012 12:46

Creamy Pistachio Pesto with Brown Rice

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If you're looking for a recipe that's easy yet extremely satisfying and can wow anyone that joins you for dinner, this one is a sure bet. This vegan version of classic pesto has a fun twist on it - pistachios, which add a little something special to the dish. I've made this for my boyfriend, non-vegan friends and my family and each time we raced to get the last serving!

This recipe comes from Spork Fed, a book full of yummy plant-based meals created by two sweet sisters. It is free of gluten and soy, and can be made without salt and oil (see the bottom of this recipe for ideas on how to do the latter).

Serves 4-6


  • Brown rice - 2 cups dry
  • Water - 4 cups
  • Garlic - 3 cloves
  • Extra virgin olive oil - 1/3 cup + 2 TBsp
  • Lemon juice - 3 TBsp
  • Pistachios - 1/2 cup
  • Basil leaves - 2 1/2 cups
  • Miso (use chickpea miso for soy-free) - 1 TBsp
  • Black pepper - to taste
  • Cherry tomatoes - 1 cup
  • Kalamata olives - 1/2 cup


  1. Boil water then add in brown rice, cover and let cook (35-45 minutes)
  2. Blend garlic, oil (or modification below) and lemon until well combined
  3. Add in the pistachoos, basil, miso and pepper and blended until creamy
  4. Slice tomatoes and olives
  5. When the rice is done, stir in the pesto along with the tomatoes and olives
  6. Top with a few pistachos and a basil leaf
  7. Enjoy!

You could substitute the oil with beans, zucchini, tomatoes, veggie broth or water. There are several oil-free pesto recipes online, including:

Read 13370 times Last modified on Tuesday, 04 September 2012 07:08