Vegan Basil Pesto

October 5, 2022


1 1/2 cups packed fresh basil leaves

1/3 cup smoked almonds

1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)

1/4 cup unsweetened green tea, chilled or at room temperature

2 large cloves garlic

Kosher salt

1/2 teaspoon grated lemon zest

1/4 cup extra-virgin olive oil


  1. To a food processor, add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt, and lemon zest. Cover and give it a few pulses.
  2. While blending, drizzle in the oil; keep processing until the mixture resembles coarse pesto. To taste, add salt.

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