Hands up for all the Pesto Lovers out there!
Pesto is an instance punch of flava that can be added to sooo many dishes! You’ll find me incorporating it on sandwiches, on top of chicken or salmon, stirred into my favorite pasta or zoodles…pretty much, the world is just 10x better with pesto in it in my opinion.
It’s a solid pantry/fridge staple for sure. You just never know when you’ll need a little basil and garlic goodness in your life. In an effort to make more things at home, I gave Pesto making a whirl and out came this Pistachio Spinach Basil Pesto!
Instead of going for a standard Pesto Recipe…you know, basil, garlic, pine nuts, parm cheese & olive oil…I went a little outside the norm for this Ah-maze-ing Pistachio Spinach Basil Pesto. Why? Honestly, I love putting spinach in almost everything and Pistachios were the only nut I had in the house. I’m not sorry, it’s delish!
One of my favorite things about this Pesto (like most of them) is that it brings a HUGE amount of flavor while keeping the whole foods in check. Spice rubs and sauces are great but they often have a lot of salt or hidden ingredients that I don’t love. But not this!
This green goodness is packed with Vitamin K, A & Magnesium from the spinach. Fun fact: Spinach is considered one of the world’s healthiest vegetables 🙂 Can’t go wrong with that! Pistachios and olive oil are also great sources for good fat that’ll keep ya going and make you feel fuller longer – win, win!
Most Pestos out there are smooth and not super chucky. And if that’s what you like, then this will switch it up a bit. I kept it chucky for a few reasons. First, I LOVE texture in my food! There’s gotta be some sort of crunch for me to enjoy it.
Second, I feel like it sticks a little bit better. There have been so many times where a running Pesto or sauce have slid off the piece of chicken and some of the flavor gets lost. I want some in every single bite so thick was the way to go. And finally, I’m such a visual person so seeing whole foods and a little character makes me a happy girl! Don’t worry though if you want it smoother. Just let the food processor run longer until it reaches the consistency you want.
Give it a try yourself – I hope you enjoy 🙂
Pistachio Spinach Basil Pesto
– 1 cup fresh spinach
– 1/2 cup fresh basil
– 1 small handful of fresh parsley
– 1/4 cup Pistachios
– 3 cloves of garlic
– 1 tablespoon Italian seasoning
– 1/4 cup + 1 tablespoon olive oil
1.) In a food processor, rough chop up the Pistachios.
2.) Add in the spinach, basil, parsley, garlic and Italian seasoning. Turn it on until all of the ingredients come together.
3.) Slowly drizzle in the olive oil until it reaches the consistency you like best.
4.) Top your fish, chicken, noodles or anything else your heart desires and enjoy! You can also store any leftovers in an airtight container for a week or two.
How do you make homemade Pesto?
What are your favorite Pesto dishes?