Spinach and Pistachio Pesto
Makes about 1 1/2 cups
1 cup packed baby spinach
1/4 cup pistachios, shelled
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 garlic clove, minced
freshly cracked black pepper1/3 cup olive oil
1/4 cup shredded Parmesan cheese
1. Combine first five ingredients in a food processor and pulse several times until well chopped.
2. Add olive oil and blend until smooth.
3. Add cheese and pulse a few times to combine.
4. Store in the refrigerator for up to a week or freeze until ready to use!