How to Make Spinach Pistachio Pesto

• Instagram
• Pinterest
• TikTok
• Facebook
• YouTube

This Spinach Pistachio Pesto is creamy, garlicky, zesty, nutty and soooo delicious. You can add to pasta, any protein, or spread on toast. This pesto is a favorite and comes together so quickly — all in one blender.

Ingredients

1. Pistachio
2. Spinach
3. Olive Oil
4. Lemon Juice and Lemon Zest
5. Salt
6. Black Pepper
7. Garlic
8. Shallot
9. Red Crushed Pepper
10. Parmesan

What to Serve with Pesto?

1. Make Pesto Pasta
2. Veggie Pesto Sandwich
3. Add the Pesto to a white or red pasta sauce to add a much-needed burst of fresh flavor
4. Pesto Garlic Bread

How to Store Spinach Pistachio Pesto

Transfer the spinach pistachio pesto into a mason jar or air tight container. Store it in the refrigerator for up to 1 week. You can also store the pesto in the freezer. If placed in the freeze, just thaw when you are ready to use.

Print Recipe

Spinach Pistachio Pesto

Prep Time10 minutes mins

Total Time10 minutes mins

Equipment

• Food Processor

Ingredients

• 3/4 cup shelled pistachios
• 2 cups organic fresh spinach
• 1/2 cup olive oil extra virgin
• 3 garlic cloves
• 1 small shallot
• salt to taste
• black pepper to taste
• 1 tsp red crushed pepper adjust spice level according to your liking
• 1/2 cup parmesan, freshly grated
• zest and juice of 1 whole lemon

Instructions

•  In a food processor, add the spinach, pistachios, garlic, lemon juice, lemon zest, parmesan cheese, salt, black pepper, red crushed pepper, shallot, and a little bit of olive oil.
• Turn the food processor on and slowly stream in the remaining extra virgin olive oil. Blend until pesto is smooth.
• Stop the machine and using a spatula, scrape down the sides and pulse a couple more times.
• Taste and add additional seasonings to your liking. If you want the spinach pistachio pesto to be thinner in consistency, you can add more olive oil to your liking.

  If you do not want to add more olive oil, but want the consistency thinner, you can add a little bit of water instead.
• Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.

Notes

Toasting the Pistachio – If you have time, you can toast the pistachios to give it a deeper nuttier taste. Toast pistachio nuts in a skillet over medium heat until fragrant, tossing occasionally – this may take about 5 minutes. 

 

Swapping Pistachio – If you do not have pistachios available to you, you can use walnuts instead.