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Spinach and Pistachio Pesto
Bobbi's Kozy Kitchen
Ingredients
- 1/2 cup shelled pistachios
- 2 cups fresh spinach leaves
- 1 cup fresh Italian parsley leaves
- 1/2 cup Parmesan cheese
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
Instructions
- Toast pistachio nuts in a skillet over medium heat until fragrant, tossing occasionally to ensure even toasting, about 5 minutes. Combine all of the pesto ingredients, except the olive oil, in a food processor and pulse, drizzle in the olive oil slowly until well combined but still rough-textured (You may not use all of the oil or you made need a bit more to get to the desired consistency). Spread on sandwiches or stir into pasta.
- Store pesto in an airtight container and cover with a layer of olive oil.
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 00 mins.
Total time: 15 mins.
Tags: pistachio nuts, spinach, parsley, Parmesan cheese, garlic
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Stacy Rushton
When I saw this photo on Amy's collage, I could not wait to see the recipe. What a fabulous vibrant green your pesto is, Bobbi! Stunning!
Liz That Skinny Chick Can Bake
I love the vibrance of your pesto! And pistachios??? YUM!
Unknown
I believe this is the pesto that will finally get my husband to enjoy pesto. He does not like basil at all and he definitely likes spinach and pistachio.
Anonymous
Oh wow....I'm always looking to make my pesto different! Now I need to go buy some pistachios!
Hezzi-D
Yum! i love trying different pesto recipes!
A Day in the Life on the Farm
What a unique pesto. I can't wait to try it.
Unknown
I can always go for pesto anything!
Unknown
Loooooooove pesto with absolutely anything and everything
Erin Basile
I don't have any fresh parsley. What if I leave it out and use extra spinach?
Bobbi | Bobbi's Kozy Kitchen
The parsley does add a layer of freshness to the flavor but you can of course just go with extra spinach. It will still be very good 🙂
Zoe
I can always go for pesto anything!
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