Pistachio pesto combines fresh basil leaves with nutty pistachios for a completely different spin on pesto. Whether you use it on pasta, veggies, or pizza, it’s always delish!
Do I have a weakness for pesto? Judging by my abundance of pesto recipes, from Basil Pesto to Parsley Pesto , Vegan Pesto Pasta to Kale Pesto Pizza , I’d say yes. But it’s not going to stop me! I’m going to keep pesto-ing! And this pistachio pesto is my current favourite. Pine nuts aren’t everyone’s cup of tea, but pistachios are a real crowd-pleaser, with a slightly sweeter and nuttier flavour profile. This might just become your new go-to pesto recipe!
Why This Pistachio Pesto Should Be a Staple in Your Kitchen
Here are all the reasons to add this recipe to your meal plan ASAP.
- Pesto with a twist . Typically, basil is the star in a pesto recipe. But in pistachio pesto, you get a lot more nuttiness and earthiness, along with a subtle sweetness.
- Easy to make . Homemade pesto is a cinch to whip up! I share methods to make this pistachio pesto with a mortar and pestle and food processor below, but either way, it only takes a few minutes of your time and effort.
- So many ways to use it . Whether tossed with pasta, spread on sandwiches, or spooned over roasted veggies, pistachio pesto adds a flavour boost to any dish.
Notes on Ingredients
Here are some tips to help you choose the best ingredients for this pistachio pesto recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – A key player in any pesto! Make sure it’s fresh, without any green sprouts.
- Sea salt
- Basil – Genovese basil is the most common variety used to make pesto, but if you’re growing another type in your garden, that will absolutely work too.
- Pistachios – Save your manicure (and sanity) and buy the pistachios that are already shelled.
- Vegan Parmesan cheese – You can use homemade Vegan Parmesan or store-bought.
- Olive oil
- Ground black pepper – This is optional, but it will add a little warmth and subtle heat (if you add enough) to your pistachio pesto.
How to Make Pistachio Pesto
You’ve got two options for making this pesto: mortar and pestle or food processor. I like using the mortar and pestle personally; it gives me more control over the texture and I think it does a better job releasing the basil’s oils into the pesto because the leaves are being smashed, not chopped with a blade.
Mortar and Pestle Method
Mash the garlic with the salt.
- Mash the garlic and salt . Add the garlic and salt to the mortar (that’s the bowl) and use the pestle to grind it into a paste.
- Add the basil . Pound and grind the basil into the garlic mixture in two batches. Once the first batch is incorporated, add the remaining basil and work that in.
Add the pistachios.
- Add the pistachios . Now, add the pistachios to the mortar. Pound them first to break them up, then use the pestle to grind them smooth.
- Incorporate the vegan Parmesan . Add the vegan Parmesan and black pepper, if you’re using it, and grind that in.
Drizzle in the first 2 tablespoons of oil.
- Finish . Drizzle in 2 tablespoons of olive oil, then use a spoon to stir in the rest. Serve immediately or store for later.
Food Processor Method
Pulse the garlic, salt, and pistachios in your food processor, then add the basil, vegan Parm, and pepper and pulse again. Slowly drizzle in the olive oil while continuing to pulse.
Tips and Variations
- Swap out the vegan Parmesan . You can use nutritional yeast instead, which adds a similar cheesy flavour.
- Make it with roasted garlic . For a garlic flavour that’s more mellow and sweet than pungent, use Roasted Garlic or Air Fryer Roasted Garlic . Add a whole head of garlic to the pistachio pesto.
- Control the texture . For a chunky pesto, you can grind (or pulse) the ingredients for a shorter amount of time. A chunky pesto will add some texture to pasta, but it’s not as good for pizza, sandwiches, or any other application where you’ll be spreading it.
- Give it a pop . If you’d like, you can brighten up the flavour of your pesto with lemon zest, a squeeze of lemon juice, or a splash or red or white wine vinegar. This is delicious for a pesto potato salad or pasta salad!
Serving Suggestions
Your options for this pistachio pesto? Endless! Here are some ideas to get you started, though.
- Pasta . The classic! Toss the pesto with your favourite pasta shape, or level up and add some veggies too.
- Pizza . Use pesto as a base instead of traditional tomato sauce, or drizzle it over your pizza as a finishing touch. (This Almond Flour Pizza Crust is my favourite!)
- Veggie dip . Add a spoonful of pesto to and swirl it into Homemade Hummus or Vegan Whipped Feta Dip for another layer of flavour.
- Sandwiches . Use pesto as a spread on sandwiches or wraps. It would be great on this Vegan Chicken Parm Sandwich !
- Potatoes . Crispy Smashed Potatoes are especially delicious with a drizzle of pistachio pesto.
- Vegetables . Try this pesto with Grilled Vegetables .
How to Store
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup (like this Tomato Tortellini Soup !) and let them melt to cool the soup down and add flavour.
More Vegan Sauce Recipes
- Pomodoro Sauce
- Arrabbiata Sauce
- Tartar Sauce
- Homemade Tomato Sauce
Ingredients
- 2 cloves garlic
- ½ teaspoon fine sea salt , more to taste – 3 grams
- 2 ½ cups fresh basil leaves , loosely packed ,washed and de-stemmed – 75 grams
- ¼ cup de-shelled pistachios , if you can’t find de-shelled you can do them yourself – 30 grams
- ¼ cup vegan parmesan cheese , freshly grated – 25 grams
- ⅓ cup olive oil , 80 ml
- ¼ teaspoon ground black pepper , (optional) – 0.5 grams
Instructions
Mortar and Pesto Instructions
- In a mortar and pestle, grind the garlic with the fine sea salt until it becomes a paste.
- Add in the fresh basil leaves in two batches, pounding and grinding until the basil is blended into the garlic, which will take about 3-4 minutes.
- Add in the pistachios, pounding until broken up into smaller pieces and then grinding to blending into the basil. Feel free to use a spoon or a spatula to help stir the mix together.
- Add in your vegan parmesan cheese and mix in thoroughly. If adding in ground black pepper add it here and grind to incorporate it too.
- Slowly drizzle in 2 tablespoons of your olive oil into your pesto to thoroughly combine, until pesto reaches your desired consistency.
- Pour in the rest of your olive oil and using a spoon, stir everything together.
- Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Food Processor Instructions
- Add garlic, sea salt and pistachios to a food processor and pulse until combined, scraping down the sides after each pulses, for about 1 minute.
- Add the basil, vegan parmesan and optional pepper next and continue to pulse until combined, for about 1-2 more minutes. Slowly drizzle in your olive oil will pulsing or with your food processor on low to thoroughly incorporate. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Notes
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup and let them melt to cool the soup down and add flavour.
Pistachio pesto combines fresh basil leaves with nutty pistachios for a completely different spin on pesto. Whether you use it on pasta, veggies, or pizza, it’s always delish!
Do I have a weakness for pesto? Judging by my abundance of pesto recipes, from Basil Pesto to Parsley Pesto , Vegan Pesto Pasta to Kale Pesto Pizza , I’d say yes. But it’s not going to stop me! I’m going to keep pesto-ing! And this pistachio pesto is my current favourite. Pine nuts aren’t everyone’s cup of tea, but pistachios are a real crowd-pleaser, with a slightly sweeter and nuttier flavour profile. This might just become your new go-to pesto recipe!
Why This Pistachio Pesto Should Be a Staple in Your Kitchen
Here are all the reasons to add this recipe to your meal plan ASAP.
- Pesto with a twist . Typically, basil is the star in a pesto recipe. But in pistachio pesto, you get a lot more nuttiness and earthiness, along with a subtle sweetness.
- Easy to make . Homemade pesto is a cinch to whip up! I share methods to make this pistachio pesto with a mortar and pestle and food processor below, but either way, it only takes a few minutes of your time and effort.
- So many ways to use it . Whether tossed with pasta, spread on sandwiches, or spooned over roasted veggies, pistachio pesto adds a flavour boost to any dish.
Notes on Ingredients
Here are some tips to help you choose the best ingredients for this pistachio pesto recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – A key player in any pesto! Make sure it’s fresh, without any green sprouts.
- Sea salt
- Basil – Genovese basil is the most common variety used to make pesto, but if you’re growing another type in your garden, that will absolutely work too.
- Pistachios – Save your manicure (and sanity) and buy the pistachios that are already shelled.
- Vegan Parmesan cheese – You can use homemade Vegan Parmesan or store-bought.
- Olive oil
- Ground black pepper – This is optional, but it will add a little warmth and subtle heat (if you add enough) to your pistachio pesto.
How to Make Pistachio Pesto
You’ve got two options for making this pesto: mortar and pestle or food processor. I like using the mortar and pestle personally; it gives me more control over the texture and I think it does a better job releasing the basil’s oils into the pesto because the leaves are being smashed, not chopped with a blade.
Mortar and Pestle Method
Mash the garlic with the salt.
- Mash the garlic and salt . Add the garlic and salt to the mortar (that’s the bowl) and use the pestle to grind it into a paste.
- Add the basil . Pound and grind the basil into the garlic mixture in two batches. Once the first batch is incorporated, add the remaining basil and work that in.
Add the pistachios.
- Add the pistachios . Now, add the pistachios to the mortar. Pound them first to break them up, then use the pestle to grind them smooth.
- Incorporate the vegan Parmesan . Add the vegan Parmesan and black pepper, if you’re using it, and grind that in.
Drizzle in the first 2 tablespoons of oil.
- Finish . Drizzle in 2 tablespoons of olive oil, then use a spoon to stir in the rest. Serve immediately or store for later.
Food Processor Method
Pulse the garlic, salt, and pistachios in your food processor, then add the basil, vegan Parm, and pepper and pulse again. Slowly drizzle in the olive oil while continuing to pulse.
Tips and Variations
- Swap out the vegan Parmesan . You can use nutritional yeast instead, which adds a similar cheesy flavour.
- Make it with roasted garlic . For a garlic flavour that’s more mellow and sweet than pungent, use Roasted Garlic or Air Fryer Roasted Garlic . Add a whole head of garlic to the pistachio pesto.
- Control the texture . For a chunky pesto, you can grind (or pulse) the ingredients for a shorter amount of time. A chunky pesto will add some texture to pasta, but it’s not as good for pizza, sandwiches, or any other application where you’ll be spreading it.
- Give it a pop . If you’d like, you can brighten up the flavour of your pesto with lemon zest, a squeeze of lemon juice, or a splash or red or white wine vinegar. This is delicious for a pesto potato salad or pasta salad!
Serving Suggestions
Your options for this pistachio pesto? Endless! Here are some ideas to get you started, though.
- Pasta . The classic! Toss the pesto with your favourite pasta shape, or level up and add some veggies too.
- Pizza . Use pesto as a base instead of traditional tomato sauce, or drizzle it over your pizza as a finishing touch. (This Almond Flour Pizza Crust is my favourite!)
- Veggie dip . Add a spoonful of pesto to and swirl it into Homemade Hummus or Vegan Whipped Feta Dip for another layer of flavour.
- Sandwiches . Use pesto as a spread on sandwiches or wraps. It would be great on this Vegan Chicken Parm Sandwich !
- Potatoes . Crispy Smashed Potatoes are especially delicious with a drizzle of pistachio pesto.
- Vegetables . Try this pesto with Grilled Vegetables .
How to Store
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup (like this Tomato Tortellini Soup !) and let them melt to cool the soup down and add flavour.
More Vegan Sauce Recipes
- Pomodoro Sauce
- Arrabbiata Sauce
- Tartar Sauce
- Homemade Tomato Sauce
Ingredients
- 2 cloves garlic
- ½ teaspoon fine sea salt , more to taste – 3 grams
- 2 ½ cups fresh basil leaves , loosely packed ,washed and de-stemmed – 75 grams
- ¼ cup de-shelled pistachios , if you can’t find de-shelled you can do them yourself – 30 grams
- ¼ cup vegan parmesan cheese , freshly grated – 25 grams
- ⅓ cup olive oil , 80 ml
- ¼ teaspoon ground black pepper , (optional) – 0.5 grams
Instructions
Mortar and Pesto Instructions
- In a mortar and pestle, grind the garlic with the fine sea salt until it becomes a paste.
- Add in the fresh basil leaves in two batches, pounding and grinding until the basil is blended into the garlic, which will take about 3-4 minutes.
- Add in the pistachios, pounding until broken up into smaller pieces and then grinding to blending into the basil. Feel free to use a spoon or a spatula to help stir the mix together.
- Add in your vegan parmesan cheese and mix in thoroughly. If adding in ground black pepper add it here and grind to incorporate it too.
- Slowly drizzle in 2 tablespoons of your olive oil into your pesto to thoroughly combine, until pesto reaches your desired consistency.
- Pour in the rest of your olive oil and using a spoon, stir everything together.
- Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Food Processor Instructions
- Add garlic, sea salt and pistachios to a food processor and pulse until combined, scraping down the sides after each pulses, for about 1 minute.
- Add the basil, vegan parmesan and optional pepper next and continue to pulse until combined, for about 1-2 more minutes. Slowly drizzle in your olive oil will pulsing or with your food processor on low to thoroughly incorporate. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Notes
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup and let them melt to cool the soup down and add flavour.
Pistachio pesto combines fresh basil leaves with nutty pistachios for a completely different spin on pesto. Whether you use it on pasta, veggies, or pizza, it’s always delish!
Do I have a weakness for pesto? Judging by my abundance of pesto recipes, from Basil Pesto to Parsley Pesto , Vegan Pesto Pasta to Kale Pesto Pizza , I’d say yes. But it’s not going to stop me! I’m going to keep pesto-ing! And this pistachio pesto is my current favourite. Pine nuts aren’t everyone’s cup of tea, but pistachios are a real crowd-pleaser, with a slightly sweeter and nuttier flavour profile. This might just become your new go-to pesto recipe!
Why This Pistachio Pesto Should Be a Staple in Your Kitchen
Here are all the reasons to add this recipe to your meal plan ASAP.
- Pesto with a twist . Typically, basil is the star in a pesto recipe. But in pistachio pesto, you get a lot more nuttiness and earthiness, along with a subtle sweetness.
- Easy to make . Homemade pesto is a cinch to whip up! I share methods to make this pistachio pesto with a mortar and pestle and food processor below, but either way, it only takes a few minutes of your time and effort.
- So many ways to use it . Whether tossed with pasta, spread on sandwiches, or spooned over roasted veggies, pistachio pesto adds a flavour boost to any dish.
Notes on Ingredients
Here are some tips to help you choose the best ingredients for this pistachio pesto recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – A key player in any pesto! Make sure it’s fresh, without any green sprouts.
- Sea salt
- Basil – Genovese basil is the most common variety used to make pesto, but if you’re growing another type in your garden, that will absolutely work too.
- Pistachios – Save your manicure (and sanity) and buy the pistachios that are already shelled.
- Vegan Parmesan cheese – You can use homemade Vegan Parmesan or store-bought.
- Olive oil
- Ground black pepper – This is optional, but it will add a little warmth and subtle heat (if you add enough) to your pistachio pesto.
How to Make Pistachio Pesto
You’ve got two options for making this pesto: mortar and pestle or food processor. I like using the mortar and pestle personally; it gives me more control over the texture and I think it does a better job releasing the basil’s oils into the pesto because the leaves are being smashed, not chopped with a blade.
Mortar and Pestle Method
Mash the garlic with the salt.
- Mash the garlic and salt . Add the garlic and salt to the mortar (that’s the bowl) and use the pestle to grind it into a paste.
- Add the basil . Pound and grind the basil into the garlic mixture in two batches. Once the first batch is incorporated, add the remaining basil and work that in.
Add the pistachios.
- Add the pistachios . Now, add the pistachios to the mortar. Pound them first to break them up, then use the pestle to grind them smooth.
- Incorporate the vegan Parmesan . Add the vegan Parmesan and black pepper, if you’re using it, and grind that in.
Drizzle in the first 2 tablespoons of oil.
- Finish . Drizzle in 2 tablespoons of olive oil, then use a spoon to stir in the rest. Serve immediately or store for later.
Food Processor Method
Pulse the garlic, salt, and pistachios in your food processor, then add the basil, vegan Parm, and pepper and pulse again. Slowly drizzle in the olive oil while continuing to pulse.
Tips and Variations
- Swap out the vegan Parmesan . You can use nutritional yeast instead, which adds a similar cheesy flavour.
- Make it with roasted garlic . For a garlic flavour that’s more mellow and sweet than pungent, use Roasted Garlic or Air Fryer Roasted Garlic . Add a whole head of garlic to the pistachio pesto.
- Control the texture . For a chunky pesto, you can grind (or pulse) the ingredients for a shorter amount of time. A chunky pesto will add some texture to pasta, but it’s not as good for pizza, sandwiches, or any other application where you’ll be spreading it.
- Give it a pop . If you’d like, you can brighten up the flavour of your pesto with lemon zest, a squeeze of lemon juice, or a splash or red or white wine vinegar. This is delicious for a pesto potato salad or pasta salad!
Serving Suggestions
Your options for this pistachio pesto? Endless! Here are some ideas to get you started, though.
- Pasta . The classic! Toss the pesto with your favourite pasta shape, or level up and add some veggies too.
- Pizza . Use pesto as a base instead of traditional tomato sauce, or drizzle it over your pizza as a finishing touch. (This Almond Flour Pizza Crust is my favourite!)
- Veggie dip . Add a spoonful of pesto to and swirl it into Homemade Hummus or Vegan Whipped Feta Dip for another layer of flavour.
- Sandwiches . Use pesto as a spread on sandwiches or wraps. It would be great on this Vegan Chicken Parm Sandwich !
- Potatoes . Crispy Smashed Potatoes are especially delicious with a drizzle of pistachio pesto.
- Vegetables . Try this pesto with Grilled Vegetables .
How to Store
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup (like this Tomato Tortellini Soup !) and let them melt to cool the soup down and add flavour.
More Vegan Sauce Recipes
- Pomodoro Sauce
- Arrabbiata Sauce
- Tartar Sauce
- Homemade Tomato Sauce
Ingredients
- 2 cloves garlic
- ½ teaspoon fine sea salt , more to taste – 3 grams
- 2 ½ cups fresh basil leaves , loosely packed ,washed and de-stemmed – 75 grams
- ¼ cup de-shelled pistachios , if you can’t find de-shelled you can do them yourself – 30 grams
- ¼ cup vegan parmesan cheese , freshly grated – 25 grams
- ⅓ cup olive oil , 80 ml
- ¼ teaspoon ground black pepper , (optional) – 0.5 grams
Instructions
Mortar and Pesto Instructions
- In a mortar and pestle, grind the garlic with the fine sea salt until it becomes a paste.
- Add in the fresh basil leaves in two batches, pounding and grinding until the basil is blended into the garlic, which will take about 3-4 minutes.
- Add in the pistachios, pounding until broken up into smaller pieces and then grinding to blending into the basil. Feel free to use a spoon or a spatula to help stir the mix together.
- Add in your vegan parmesan cheese and mix in thoroughly. If adding in ground black pepper add it here and grind to incorporate it too.
- Slowly drizzle in 2 tablespoons of your olive oil into your pesto to thoroughly combine, until pesto reaches your desired consistency.
- Pour in the rest of your olive oil and using a spoon, stir everything together.
- Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Food Processor Instructions
- Add garlic, sea salt and pistachios to a food processor and pulse until combined, scraping down the sides after each pulses, for about 1 minute.
- Add the basil, vegan parmesan and optional pepper next and continue to pulse until combined, for about 1-2 more minutes. Slowly drizzle in your olive oil will pulsing or with your food processor on low to thoroughly incorporate. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Notes
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup and let them melt to cool the soup down and add flavour.
Pistachio Pesto
Ingredients
- 2 cloves garlic
- ½ teaspoon fine sea salt more to taste - 3 grams
- 2 ½ cups fresh basil leaves loosely packed ,washed and de-stemmed - 75 grams
- ¼ cup de-shelled pistachios if you can’t find de-shelled you can do them yourself - 30 grams
- ¼ cup vegan parmesan cheese freshly grated - 25 grams
- ⅓ cup olive oil 80 ml
- ¼ teaspoon ground black pepper (optional) - 0.5 grams
Instructions
Mortar and Pesto Instructions
- In a mortar and pestle, grind the garlic with the fine sea salt until it becomes a paste.
- Add in the fresh basil leaves in two batches, pounding and grinding until the basil is blended into the garlic, which will take about 3-4 minutes.
- Add in the pistachios, pounding until broken up into smaller pieces and then grinding to blending into the basil. Feel free to use a spoon or a spatula to help stir the mix together.
- Add in your vegan parmesan cheese and mix in thoroughly. If adding in ground black pepper add it here and grind to incorporate it too.
- Slowly drizzle in 2 tablespoons of your olive oil into your pesto to thoroughly combine, until pesto reaches your desired consistency.
- Pour in the rest of your olive oil and using a spoon, stir everything together.
- Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Food Processor Instructions
- Add garlic, sea salt and pistachios to a food processor and pulse until combined, scraping down the sides after each pulses, for about 1 minute.
- Add the basil, vegan parmesan and optional pepper next and continue to pulse until combined, for about 1-2 more minutes. Slowly drizzle in your olive oil will pulsing or with your food processor on low to thoroughly incorporate. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Notes
- Refrigerator : Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
- Freezer : Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup and let them melt to cool the soup down and add flavour.
Nutrition
Pistachio Pesto https://jessicainthekitchen.com/kale-pistachio-pesto/ January 30, 2026
These easy vegan Spicy Potato Soft Tacos have the crave-worthy flavour of the original, but they’re a better-for-you version since they’re homemade! With crispy potatoes and a spicy vegan cream sauce, they’ll have you skipping the drive-thru from now on.
What would we vegans do without Taco Bell? It’s a beacon of deliciousness when you’re on a road trip and don’t know where you can get vegan food locally. You always know you can rely on Taco Bell! I was intrigued by the Spicy Potato Soft Tacos the last time I went there, but I didn’t think they’d quite work Fresco-style, so I decided to take that inspiration and make my own version with Vegan Mayo and cheese. The verdict? SO delicious!
Why I Can’t Get Enough of These Copycat Potato Tacos
If you’re not familiar with the inspiration for this recipe, Taco Bell spicy potato soft tacos pair fried seasoned potatoes with soft flour tortillas, shredded lettuce, tomatoes, cheddar, and a spicy cream sauce. My version is every bit as delicious, minus the dairy!
- Better than fast food. I skip the frying in favour of roasting the potatoes and DIYing it means no artificial ingredients or fillers. We’re using everyday ingredients here!
- Crispy seasoned potatoes. If you love Garlic Roasted Potatoes , just imagine them in tacos. Divine!
- That sauce, though. The creamy, spicy vegan sauce adds tanginess, heat, and richness that ties everything together. Without the sauce, these potato soft tacos would fall flat. So don’t skip it!
Notes on Ingredients
There are a few different components of this recipe. Here’s what you’ll need for each of them. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crispy Potatoes:
- Russet potatoes – While you can use another variety of potato, russets are what they use at Taco Bell.
- Olive oil
- Seasonings – Smoked paprika, chili powder, garlic powder, onion powder, ground cumin, sea salt, and black pepper.
Spicy Sauce:
- Vegan mayonnaise – You can use homemade or store-bought.
- Hot sauce – Like Cholula or Tabasco sauce.
- Lime juice – Use fresh lime juice for the best flavour.
- Seasonings – Smoked paprika, garlic powder, and salt.
For Serving:
- Flour tortillas – Soft and pliable, these are the tortillas they use in the spicy potato soft tacos at Taco Bell.
- Toppings – Shredded lettuce, diced tomatoes, and vegan cheddar are in the Taco Bell version. You can add a little bit of cilantro too if you’d like.
How to Make Spicy Potato Soft Tacos
These tacos are such an easy weeknight dinner recipe! Here’s what you’ll need to do.
Roast the potatoes.
- Roast the potatoes. Toss the potatoes with the oil and seasonings, then roast at 425°F for 25 to 30 minutes, or until golden and crispy, flipping halfway through the cooking time.
- Make the spicy sauce. Whisk together the vegan mayo, hot sauce, lime juice, spices, and salt until smooth.
Warm the tortillas.
- Warm the tortillas. Heat briefly in a skillet or wrapped in foil in the oven until soft and warm.
- Assemble the tacos. Spread the sauce on the tortillas, then add the potatoes, lettuce, tomatoes, vegan cheese, cilantro (if you’re using it) and another drizzle of sauce. Serve warm with lime wedges.
Recipe Variations
When you’re making spicy potato soft tacos at home, you can put your own spin on them!
- Add more heat. Add cayenne to the potatoes, the sauce, or both!
- Switch up the tortillas. Feel free to use corn tortillas, gluten-free, low-carb, almond flour, whatever!
- Try other toppings. Add sliced jalapeños, Pickled Red Onions , avocado, or Restaurant-Style Blender Salsa .
- Swap in sweet potatoes. The cooking method and time will be the same.
Serving Suggestions
Serve your spicy potato soft tacos with tortilla chips and salsa (I love this Pineapple Salsa Recipe !), or plate them with vegan refried beans and Instant Pot Mexican Rice . Elotes (Mexican Street Corn) would be a fantastic side dish too!
Storage and Reheating
- Refrigerator: Store the leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- To reheat: Warm the potatoes in the oven or air fryer until crispy, then assemble the tacos.
More Vegan Taco Recipes
- Jackfruit Tacos
- Vegan Birria Tacos
- Tofu Tacos With Mushroom Fajitas
- Sweet Potato and Black Bean Tacos
Ingredients
For the Crispy Potatoes:
- 3 medium russet potatoes , peeled and diced into ½-inch cubes – 1 pound ( 450 g)
- 2 tablespoons olive oil , 30 mL
- 1 teaspoon smoked paprika , 3 g
- ½ teaspoon chili powder , 1.5 g
- ½ teaspoon garlic powder , 1.5 g
- ½ teaspoon onion powder , 1.5 g
- ¼ teaspoon ground cumin , 0.5 g
- ½ teaspoon sea salt , 3 g
- ¼ teaspoon black pepper , 1 g
For the Spicy Creamy Sauce:
- ½ cup vegan mayonnaise , 120 g
- 2 teaspoons hot sauce , such as Cholula or Tabasco – 10 mL
- 1 teaspoon lime juice , 5 mL
- ¼ teaspoon smoked paprika , 0.5 g
- ¼ teaspoon garlic powder , 0.5 g
- Pinch of salt
For Assembly:
- 4 small flour tortillas , 6-inch – 4 pieces
- 1 cup shredded lettuce , 60 g
- ½ cup diced tomatoes , 90 g
- ½ cup shredded vegan cheddar cheese , 50 g
- Fresh cilantro leaves , optional – a few sprigs
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss diced potatoes in olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Make the Spicy Creamy Sauce: In a small bowl, whisk together vegan mayonnaise, hot sauce, lime juice, smoked paprika, garlic powder, and a pinch of salt until smooth and well blended. Set aside.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for about 20 seconds per side until soft and pliable. You can also wrap them in foil and warm them in the oven for 3–4 minutes.
- Assemble the Tacos: Spread 2 teaspoons of the spicy sauce on each tortilla. Add a layer of crispy roasted potatoes, followed by shredded lettuce, diced tomatoes, and vegan cheddar cheese. Drizzle extra sauce on top and sprinkle with cilantro if desired.
- Serve immediately while warm, with lime wedges on the side for a fresh squeeze of acidity.
Notes
- Refrigerator : Store the leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : Warm the potatoes in the oven or air fryer until crispy, then assemble the tacos.
