Pistachio Pesto with Basil and Spinach

Courtesy of Sweet Paul Magazine

Pistachio Pesto with Basil and Spinach

I love to add spinach to my pesto, it gives it a sweet freshness and makes the color POP even more! A jar of freshly made pesto makes a great hostess gift. I love to serve this on a block of cream cheese with some nice sundried tomatoes on top or on some homemade pasta!


1 jar


1/3 cup California shelled pistachios

3 cloves of garlic

1/2 cup grated parmesan

1 cup packed fresh basil, stems and all

1/3 cup packed fresh spinach

3/4 cup olive oil


1.Toast the pistachios at 400F in a dry pan until golden. About 5 minutes. Allow to cool.

2.Add pistachios, garlic and parmesan to a blender or processor and blend for 1 minute.

3.Add basil, spinach and oil and blend until smooth. If the pesto looks a bit dry just add some more oil.

4.Store in a clean jar. Keeps in the fridge for 2 weeks.


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