Spinach and Pistachio Pesto

I make pesto all the time, but the other day, in the middle of making a batch, I realized I had somehow run out of pine nuts! I decided to substitute some pistachios I had in the cupboard and was delighted at how well they blended with the spinach, garlic, and lemon juice to make a totally unique and completely delicious pesto!

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 pepper
1/3 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!

2 comments:

  1. Quick probably stupid question. Do you mind if people pin your content on Pinterest?

    ReplyDelete
  2. Amanda- I would love it! :) Thanks for asking!

    ReplyDelete

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