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.


More Recipes From This Chef

This is one of the most beautiful side dishes in my repertoire. Not only is it beautiful to look at, but it's also endlessly delicious. The pistachios are the most precious of the “jewels” in this dish! It can be eaten by itself, or with some roasted chicken, or seafood.