I love a good pesto. Pesto is so versatile; slather it on pizza, add it to a wrap or toss it with some pasta and veggies- you really can't go wrong however you serve it up !
Not only does pesto have a ton of heart healthy qualities, it is super easy to make. I had been dreaming of pesto pasta...and pesto pizza and pesto wraps - it was obvious that I needed to make a batch sooner rather than later. Thus, the spinach pistachio pesto was born.
Seriously, you can make pesto from any combination of greens & nuts- traditional pesto with basil and pine nuts is always good option, but I like to switch it up every now and then (pine nuts are super expensive too!) - you can check out my kale pili pesto here or my artichoke & spinach pesto here; yum!
This time around I choose a combination of baby spinach, pistachios, garlic, lemon and olive oil which creates a super yummy pesto. I am a sucker for anything containing pistachios - the color alone makes me swoon.
To make things easier (but less frugal) you can buy shelled pistachios - they are more expensive but save loads of time if you plan on making a double batch of pesto.
Make sure to check back on Monday to see the first thing I made with this drool worthy pesto!
Spinach Pistachio Pesto
makes about 1 1/4 cups of pesto
you will need:
2 small cloves of garlic, peeled
1/3 cup salted, shelled pistachios
2 large handfuls of baby spinach
juice of 1/2 a lemon
1/4 cup of extra virgin olive oil
in a food processor fitted with an s blade add all ingredients except olive oil - begin to process and slowly add the olive oil to the processor while running. Process until smooth and creamy.
Store in the fridge for up to 2 weeks.