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!
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I know, I know.
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.
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.
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.
Spinach Pistachio Pesto Essentials
Get the look!
Y’all ready for some PESTO?
Let’s do this thing…
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!
- 1 cup roasted salted pistachios
- 3 1/2 cups fresh spinach
- 1 lemon , juiced
- 1 lemon , zested
- 1 cup extra virgin olive oil
In a food processor, measure out the pistachios and spinach.
Add the lemon zest and juice the lemon directly into the food processor.
Turn on the food processor to the lowest setting, and begin to blend the ingredients, drizzling in the olive oil.
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.
Store in the refrigerator for up to 2 weeks, and enjoy as a topping on proteins or bread or pasta.