Spinach Pistachio Pesto

Name: Spinach Pistachio Pesto
Prep time: 10 min
Total time: 10 min
Yield: 3 cups
Ingredients: 1 cup pistachios; 3 ½ cups fresh spinach; 1 lemon; 1 lemon; 1 cup extra virgin olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
3 cups
Calories
231 kcal
Cuisine
American

Spinach Pistachio Pesto

Iris Warren

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Clean eating doesn't have to be boring or tasteless! This Whole30-compliant Spinach Pistachio Pesto adds a flavorful punch to any meal. This delicious spread hits on the creamy and salty notes of a traditional pesto while being dairy free and vegan. When added to shrimp or chicken, this pesto elevates the protein and makes a weeknight meal something special. When smeared on toast, the pesto adds a much-needed burst of fresh flavor. So yummy!

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Ingredients

Servings

1 cup pistachios roasted and salted
3 ½ cups fresh spinach
1 lemon zested
1 lemon juiced
1 cup extra virgin olive oil

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Instructions

Measure the pistachios and spinach into the base of a food processor.
Add the lemon zest and juice the lemon directly into the food processor.
Turn on the food processor to the lowest setting, and begin to blend the ingredients, drizzling in the olive oil.
Blend until smooth and desired consistency. (You can add more or less olive oil, depending on the texture. But I found 1 cup to be the sweet spot for me where the pesto had enough body without being runny.) Once at the correct consistency, turn off and transfer to a mason jar.
Store in the refrigerator for up to 2 weeks, and enjoy as a topping on proteins or bread or pasta.

Nutrition Information

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Calories 231kcal (12%) Carbohydrates 5g (2%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 3g (15%) Polyunsaturated Fat 19g Sodium 81mg (3%) Fiber 2g (8%) Sugar 1g (2%)