Spinach Pistachio Pesto
Servings
4Serving size
1/4 cup pestoThis recipe can easily be multiplied. This recipe does make very good leftovers.
Ingredients
| 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 |
Instructions
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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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
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.