Method

Start by shelling the pistachio nuts and then toasting for a couple of minutes in a frying pan, taking care not to burn the nuts. If you do not want to spend the time de-shelling pistachios, use pine nuts.

Add all of the ingredients except the pasta and parmesan if using, to a blender and blend until the desired consistency is reached.

Cook your pasta to packet instructions. Once cooked drain the pasta, and mix in the pesto (50g pesto for every 100g pasta). 

Top with vegan cheese and enjoy!