Spinach Pistachio Pesto

0 Measure the pistachios and spinach into the base of a food processor.
1 Add the lemon zest and juice the lemon directly into the food processor.
2 Turn on the food processor to the lowest setting, and begin to blend the ingredients, drizzling in the olive oil.
3 Blend until smooth and desired consistency.  (You can add more or less olive oil, depending on the texture. But I found 1 cup to be the sweet spot for me where the pesto had enough body without being runny.) Once at the correct consistency, turn off and transfer to a mason jar.
4 Store in the refrigerator for up to 2 weeks, and enjoy as a topping on proteins or bread or pasta.