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 as a spread on bread.
Every time I go to Trader Joe’s, I see tons of basil plants right by the entrance. I just can’t resist buying them, especially since we love pesto at home!
Pesto is my favorite pasta sauce ever! And the coolest thing? You can make it different ways! No pine nuts? No problem, use walnuts, pistachios or almonds instead. Plus, they’re usually cheaper and easier to find. So next time you’re craving pesto, don’t be afraid to ditch the pine nuts and experiment with a different kind of nuttiness!
I already have pesto recipe with walnuts, but now it’s time for my all-time favorite – pistachio pesto! They remind me of springtime with their pretty green color, but the good news is you can find them year-round.
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Pistachio Pesto
This spinach pistachio pesto sauce is a little different than traditional basil pesto. While that is delicious, sometimes you need something new. This recipe is so flexible that you can make it a one-of-a-kind sauce you love and use all the time.
So, if you are tired of the same old pesto, this pistachio pesto is a fun twist! It’s nice and green, with a nutty flavor from the pistachios.
If you like this recipe, you’ll also like my Basil Walnut Pesto.
Ingredients You’ll Need to Make Spinach Pistachio Pesto
This pistachio pesto combines spinach and basil as greens in this recipe. The two balance each other nicely without overpowering, creating a delicious spinach basil pesto sauce.
- Pistachios – If you don’t like pistachios, you can use any nuts like walnuts, almonds, or pine nuts. Spinach almond pesto is a delicious combination.
- Spinach – Fresh baby spinach is best for this recipe. It blends quickly and adds a mild flavor.
- Basil – You want to use fresh basil.
- Garlic – A must-have for adding a bit of bite and savory depth.
- Parmesan Cheese – Freshly grated parmesan cheese is best for making pesto.
- Olive Oil – You can also use avocado oil if you want it milder.
- Lemon – A squeeze of lemon adds a touch of brightness and cuts through the richness of the cheese and oil.
- Salt and Pepper – They help bring out all the flavors in the pesto.
How to Make Spinach Pistachio Pesto?
Let me show you how easy it is to make Spinach Pistachio Pesto.
First, toss everything except the olive oil in your food processor: pistachios, spinach, basil, lemon juice, garlic, salt, pepper, and Parmesan cheese to a blender or food processor.
Whirl it all up until it turns into a green paste.
Now slowly drizzle in olive oil until the pesto is as thick or thin as you like it.
Note: Want it thinner? Add a little more oil!
And it’s ready.
Pistachio pesto is perfect on pasta, slathered on a sandwich, as a marinade for chicken or fish, or even just scooped up with a spoon (it’s that good!).
Pesto Tips
Taste Test: After blending, take a small spoonful and give your pesto a taste. Adjust the seasonings with salt, pepper, or a squeeze of extra lemon juice to suit your preference.
Beyond Pasta: This pesto is incredibly versatile! Toss it with your favorite pasta for a delightful meal. Spread it on sandwiches for a flavorful lunch option. Or, use it as a veggie dip for a fun and healthy snack.
Leftovers: Leftover pesto can be stored in an airtight container in the fridge for up to a week. Feel free to use it throughout the week to add a burst of flavor to your meals!
Freeze Pesto Without it Turning Brown
This Spinach Pistachio Pesto freezes really well. When the pesto is frozen, the fresh herbs can oxidize from exposure to oxygen and turn brown. It won’t be harmful to you; it just does not look as pretty.
- To prevent your pesto from browning, make sure that your pesto is completely covered with an airtight seal before freezing.
- You can freeze pesto for up to three months. Just know that fresh herbs lose their potency over time, so the flavor will be less the longer you freeze the pesto.
- To defrost your spinach pesto, leave it in the fridge overnight.
Serving Suggestions
This spinach basil pesto is so versatile you can use it as a pasta sauce over your favorite pasta. You can even use it as a sauce to make a pesto pizza. The bonus is it comes together in about five minutes, making it a perfect addition to a weeknight menu.
If you love pesto but want to try something new, give this version a try and let me know what you think!
More Pesto Recipes to Try
Frequently Asked Questions
Most pesto sauce is gluten-free, but you should always check for the possibility of cross-contamination since pesto is commonly served on sandwiches and pasta dishes that could contain wheat.
Yes, you can make a nut-free pesto. To make a nut-free pesto, you can substitute your favorite seeds (out of their shells) or you can also use edamame or even white beans. This gluten-free pesto sauce can be made with or without nuts.
Yes, you can make a dairy-free pesto by leaving out the parmesan cheese and using some nutritional yeast as a substitute. You can even just leave out the cheese altogether, and you will have a delicious vegan spinach pesto with this recipe.
Spinach Pistachio Pesto
Equipment
Ingredients
- 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
- 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.
- 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.
- 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!
