19 Jul Pistachio Pesto with Basil & 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!
This recipe is presented by my friends at the American Pistachio Growers. CLICK HERE for some more amazing pistachio recipes!
Makes 1 jar
You will need:
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
- Toast the pistachios at 400F in a dry pan until golden. About 5 minutes. Allow to cool.
- Add pistachios, garlic and parmesan to a blender or processor and blend for 1 minute.
- Add basil, spinach and oil and blend until smooth. If the pesto looks a bit dry just add some more oil.
- Store in a clean jar. Keeps in the fridge for 2 weeks.
Photography by Paul Low