15-Minute Vegan Mixed Herb and Nut Pesto
Vibrant pesto combining toasted almonds, pecans, and pistachios with fresh basil, parsley, oregano, and thyme. Bright apple cider vinegar and extra-virgin olive oil create a versatile condiment for pasta, vegetables, or bread.
Ingredients
- ⅓ cup unsalted nuts (almonds, pecans, pistachios), whole
- 2 cloves garlic, peeled
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves, whole
- 2 tablespoons fresh oregano leaves, whole
- 1 tablespoon fresh thyme leaves, whole
- 1 teaspoon apple cider vinegar
- salt
- ¼ teaspoon black pepper
- extra-virgin olive oil
Instructions
- 1
Lightly toast the nuts in a small skillet over medium heat until fragrant, then remove from heat and cool.
- 2
In a food processor, pulse the cooled nuts and garlic cloves until coarse meal forms.
- 3
Add the herbs, vinegar, salt, and black pepper and process until herbs are finely chopped.
- 4
Scrape down the bowl sides.
- 5
With the food processor running, gradually stream in the olive oil until desired consistency is reached.
- 6
Transfer to a bowl, taste, and season with additional salt and pepper if desired.
- 7
Use immediately or store for later use.
Tips
Drizzle a thin layer of olive oil over the pesto surface before storing to preserve color and taste.
Taste and adjust seasoning before serving.
Toast nuts just until fragrant to avoid bitterness.
Good to Know
Airtight container in refrigerator for several days. Preserve by drizzling thin layer of olive oil over surface.
Make up to several days in advance and store in airtight container.
Use as condiment for pasta, vegetables, bread, or grains.
Common Mistakes
Toast nuts only 1-2 minutes to avoid burning and bitterness.
Stream oil gradually while processor runs to emulsify properly and reach desired consistency.