Spinach Pistachio Pesto

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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 Time10

Total Time10

Course: Side Dish

Cuisine: Italian

Keyword: pesto without pine nuts, pistachio pesto, spinach pesto

Diet: Gluten-free, Vegetarian

Method: Blender/Food Processor

Servings: cups

Author: Meeta Arora

Equipment

Food processor

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!

Notes

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 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!

Nutrition