Spinach Pistachio Pesto
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.