The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.
Yields 1 cup
cups packed fresh basil leaves
cup smoked almonds
cup shelled lightly salted roasted pistachios (from about ¾ cup shell-on)
cup unsweetened green tea, chilled or at room temperature
large cloves garlic
tsp grated lemon zest
cup extra-virgin olive oil
Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.