Pistachio & Spinach Pesto

Roasted pistachios add such a lovely flavour to this pesto. It’s also really easy to make and very versatile. You can use this pesto as a pasta sauce, pizza sauce, salad dressing, a dip, or spread it onto sandwiches


Yield; Roughly 200g of pesto Prep time; 5 minutes

You’ll need;

  1. 100g baby spinach
  2. 30g roasted pistachios (this is the shelled weight)
  3. 20g grated dairy free parmesan cheese, I used Violife Prosociano
  4. One tablespoon of lemon juice
  5. Two tablespoons of oil
  6. One teaspoon of dried basil
  7. Two cloves of garlic, minced
  8. Salt to taste


  • Simply pop everything into a food processor and pulse blend until you have a rough textured pesto. You could alternatively put everything into a jug, then blend with a stick blender


Tip; Store your pesto in an ice cube tray in the freezer. Then simply defrost a few cubes as needed, this stops the pesto from going mouldy and makes it easier to portion it out


3 thoughts on “Pistachio & Spinach Pesto

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