Spinach Pistachio Pesto
Serves 310 mins prep0 mins cook
Clean eating doesn't have to be boring or tasteless! This Whole30-compliant Spinach Pistachio Pesto adds a flavorful punch to any meal. This delicious spread hits on the creamy and salty notes of a traditional pesto while being dairy free and vegan. When added to shrimp or chicken, this pesto elevates the protein and makes a weeknight meal something special. When smeared on toast, the pesto adds a much-needed burst of fresh flavor. So yummy!
0 servings
What you need
Instructions
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.View original recipe
