Spinach Pistachio Pesto



Serving size

1/4 cup pesto
15 minutes

This recipe can easily be multiplied. This recipe does make very good leftovers.

Spinach Pistachio Pesto


1/2 cup Pistachios, shelled (divided)
4 clove Garlic, raw
1 ounce Parmesan cheese (grated)
1 Tbsp. White wine vinegar
1/2 cup leaves, whole Fresh basil
4 cup Fresh spinach
2 Tbsp. Olive oil
1/2 tsp.. Maple syrup
1/4 tsp. Salt


Place 1/4 cup of the pistachios in a food processor or blender with the garlic and parmesan.

Process by pulsing until the mixture is a coarse texture.

Add the vinegar and basil.

Process until the basil and garlic-pistachio mixture is well blended.

Add the spinach in two batches. Pulse after adding each batch until the spinach is blended.

Add the olive oil and salt. Pulse until blended.

Crush the remaining 1/4 cup pistachios and fold into the pesto.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This recipe was inspired by a restaurant pesto. It was served with roasted veggies and a few other dipping sauces and spreads but the pesto really stood out because the spinach made it sweeter and some of the pistachios were crushed giving the pesto a lot of texture.

"The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January."

Michael Perry, Author