The Speckled Palate
June 14, 2017

Spinach Pistachio Pesto (Whole30, Dairy Free, Vegan)

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!

Clean eating doesn't have to be tasteless! This Whole30-compliant, dairy free AND vegan Spinach Pistachio Pesto adds a flavorful punch to any meal. #recipe #Whole30

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I know, I know.

I’m still on a Whole30 kick here at TSP. And honestly, I don’t know if I’ll ever be off it.

We really enjoyed getting back to whole foods last month, and we’ve continued eating mostly Whole30-compliant meals at home with the interspersed sweet or bread or alcoholic beverage while out on the town.

While I don’t foresee The Speckled Palate becoming a Whole30-centric blog, I want to share these recipes because healthy recipes don’t have to be bland or boring.

Oh, good for you recipes can be oh-so-flavorful if done right.

And this pesto? Totally done right.

Clean eating doesn't have to be tasteless! This Whole30-compliant, dairy free AND vegan Spinach Pistachio Pesto adds a flavorful punch to any meal. #recipe #Whole30

About a week into the Whole30, I was craving something to put on protein that wasn’t just salt and pepper or lemon.

While delicious, I knew I needed to shake things up, or I was going to get bored quickly.

My husband suggested pesto, and after doing a little research, I realized that I could make a Whole30-compliant pesto easily from ingredients I already had in my kitchen.

A friendly reminder: The Whole30 powers that be say nuts and seeds are OK… but you should limit your consumption of them. So don’t go eating this entire batch of pesto in one sitting.

Clean eating doesn't have to be tasteless! This Whole30-compliant, dairy free AND vegan Spinach Pistachio Pesto adds a flavorful punch to any meal. #recipe #Whole30

That night, we made skillet pesto shrimp, and it was spectacular!

And the pesto made all the difference. The pistachios bring a salty sweetness to the table while the spinach adds mildness and the lemon zest and juice add an acidic pop.

In other words, this pesto was a HIT.

And it’s oh-so-easy to make at home.

Clean eating doesn't have to be tasteless! This Whole30-compliant, dairy free AND vegan Spinach Pistachio Pesto adds a flavorful punch to any meal. #recipe #Whole30

Spinach Pistachio Pesto Essentials

Get the look!

Clean eating doesn't have to be tasteless! This Whole30-compliant, dairy free AND vegan Spinach Pistachio Pesto adds a flavorful punch to any meal. #recipe #Whole30

Y’all ready for some PESTO?

Let’s do this thing…

Clean eating doesn't have to be tasteless! This Whole30-compliant, dairy free AND vegan Spinach Pistachio Pesto adds a flavorful punch to any meal. #recipe #Whole30
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Spinach Pistachio Pesto

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!

Prep Time 10 minutes
Servings 3 cups
Author Erin Parker, The Speckled Palate

Ingredients

  • 1 cup roasted salted pistachios
  • 3 1/2 cups fresh spinach
  • 1 lemon , juiced
  • 1 lemon , zested
  • 1 cup extra virgin olive oil

Instructions

  1. In a food processor, measure out the pistachios and spinach.

  2. Add the lemon zest and juice the lemon directly into the food processor.

  3. Turn on the food processor to the lowest setting, and begin to blend the ingredients, drizzling in the olive oil.

  4. 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.

  5. Store in the refrigerator for up to 2 weeks, and enjoy as a topping on proteins or bread or pasta.

Have you ever done the Whole30?

Do you like to change things up, food-wise, so you don’t get bored, too?

16 Comments

  1. Dorothy at Shockingly Delicious

    I love this creative twist. I love pesto, but always get stuck when thinking of new creative recipes. Can’t wait to try this one!

    • Erin

      Thank you, Dorothy! I get stuck sometimes when trying to come up with a creative recipe, and this one just kinda stared at me from my fridge. 😉 I always have spinach and pistachios on hand, so I figured why not?!?

  2. Michelle

    I love experimenting with pestos! I’ve used spinach and pistachios, but not together. I need to try this! 🙂

    • Erin

      You and me both, Michelle! And I hope you enjoy this pesto as much as we did!

  3. katerina @ diethood.com

    I LOVE the flavors in this!! I bet it tastes amazing!!

    • Erin

      Thank you, Katerina! It totally tastes amazing! 😀

  4. Jessi

    Wow, I really have to make this amazing recipe very soon!!!! Thanks for sharing:)

    • Erin

      Thanks so much, Jessi! Enjoy!

  5. Maryanne | the little epicurean

    Love the idea of adding pistachios to pesto!

    • Erin

      Thanks, Maryanne! They add such a nice salty crunch to the pesto.

  6. Amy @ Little Dairy on the Prairie

    I could eat this on EVERYTHING! Yum!

    • Erin

      You and me both, Amy! 😉

  7. Cathy @ Lemon Tree Dwelling

    Yum! I love trying new variations of pesto….it’s so good on SO many things!

    • Erin

      Me too, Cathy! You can’t beat a good, homemade pesto because it’s so good on SO many things!

  8. Sandi G

    What a fun combo for pesto…I can think of a ton of ways to use this.

    • Erin

      Thank you, Sandi! I hope you get to enjoy this a few ways!

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