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A white bowl filled with spaghetti noodles mixed with pistachio pesto

Pistachio Pesto Pasta (Vegan, Gluten Free)

5 from 4 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
This easy Pistachio Pesto Pasta is made with pistachios, spinach and basil. Just a few basic ingredients and you can quickly cook up this healthy and amazing meal.


  • 8 ounces pasta noodles - gluten free, if desired
  • 2 cups fresh baby spinach - packed
  • 1/2 cup shelled pistachios - roasted and unsalted
  • 2 cups fresh basil leaves - packed
  • 2 garlic cloves - minced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper


  • To begin, boil the pasta according to the package directions. Drain and add to a large bowl.
  • Meanwhile, in a food processor or high powered blender, add the baby spinach, pistachios, basil, garlic, olive oil, white wine vinegar, lemon juice, sea salt and black pepper. Blend until chopped and thoroughly combined.
  • Next, transfer the pesto to the cooked, hot pasta and stir to combine. This dish serves 4 and will last in the fridge 3-4 days in an airtight container.


Calories: 397kcal | Carbohydrates: 48.2g | Protein: 11.4g | Fat: 18.5g | Sodium: 307.2mg | Sugar: 2.9g
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