Spinach Pistachio Pesto

 Pesto is one of the most versatile sauces. You can put it on pasta, chicken, beef, lamb, sandwiches and list can go on and on. It is completely delicious! Your basic pesto is basil, garlic, pine nuts, parmesan and olive oil. It's not only widely used it's very easy to make. If you have a food processor or blender its even easier to make! The beauty of pesto is that you can change it up. You can stick with tradition or think outside the box. Just switch out the greens and/or the nuts and as long as you have garlic, olive oil and parmesan you'll be fine.

One of my favorite greens is spinach. It's simply delicious. I'm also fond of pistachios. I happened to have both so I though why not! The result was this wonderfully delicate pesto. The color alone was beautiful and the flavor delightful.

As of now, it's my new favorite pesto! I've used it in pasta, as a sauce for beef & chicken and as a spread in a turkey sandwich. However you use it, it's delicious! 

This pesto is Popeye approved!

Buen Provecho!

4 oz of Spinach in blender or food processor

Add 1 large clove of garlic, if garlic is small use two

1/2 cup pistachios

1/4 cup to 1/2 cup Parmesan

Slowly drizzle olive oil into the blender top until the sauce emulsifies.

Delightful Green & Delicious

Toss with spaghetti & top with shaved Parmesan cheese. Yum!

Spinach Pistachio Pesto - yields about 3/4 - 1 cup

4 oz spinach
1 large garlic clove
1/4-1/2 cup of  parmesan cheese, to your taste (start small & add as you go)
1/2 cup pistachio, shelled
1/2 - 3/4 cup olive oil
Salt n Pepper to taste

1. In a blender add spinach, garlic, pistachio and parmesan. Season with salt and pepper. Blend ingredients together. Through the top opening slowly pour olive oil until you reach the wanted consistency. In between thick and thin. Adjust for seasoning if necessary. Enjoy!

If making Pesto Spaghetti

Ingredients: yields 4 servings

1lb Spaghetti
1/4-1/3 cup Spinach Pistachio Pesto Sauce - If you want to use more feel free. Make it your own!


1.  I boiled the pasta according to package instructions, shy a 1-2 minutes of cooking time, until al dente. Save a cup of the pasta water. Drain spaghetti. Add 1/4 cup to 1/3 cup of pesto to spaghetti. Slowly add pasta water a tablespoon at a time, just enough to make a sauce. You will not use all the water. Toss the sauce and spaghetti, serve immediately. Top with shaved Parmesan. Buen Provecho!