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!
Servings 3 cups
Calories 231kcal
Ingredients
- 1 cup pistachios roasted and salted
- 3 ½ cups fresh spinach
- 1 lemon zested
- 1 lemon juiced
- 1 cup extra virgin olive oil
Instructions
- Measure the pistachios and spinach into the base of a food processor.
- 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.
Nutrition
Calories: 231kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Sodium: 81mg | Fiber: 2g | Sugar: 1g
