Italian•healthy
Spinach Pistachio Pesto
Love pesto but not a fan of pine nuts? Try this easy Spinach Pistachio Pesto. It's creamy, garlicky, lemony, and nutty from the pistachios! It's so good on pasta, chicken, fish, or even just spread on bread.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup Pistachios (Shelled, Unsalted, 50 grams )
- 3 cups Baby Spinach (Fresh, 85 grams )
- 1 cup Fresh basil leaves
- 1/2 cup Olive Oil
- 1 tablespoon Lemon Juice
- 3 cloves Garlic
- 1/2 teaspoon Salt (adjust to taste )
- 1/4 teaspoon Pepper
- 1/2 cup Parmesan Cheese (43 grams )
Instructions
- 1
Combine all of the ingredients into the bowl of a food processor except the olive oil. Pulse until everything has combined and a paste has formed.
- 2
With the food processor on, drizzle the olive oil into the mixture. If you want to make it a looser sauce, add more olive oil if desired.
- 3
Use it as a pasta sauce over your favorite pasta, as a marinade, or eat it with a spoon directly because it's that good!