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Quick and easy

Spinach-pistachio pesto

Dress up any salad or pasta dish with this spinach-pistachio pesto.

Start cooking

Details

7

Ingredients

4

Steps

Time

8'

Prep

8'

Total

Ingredients

How many servings?

  • 25 gshelled pistachios
  • 112 gfresh spinach leaves
  • 25 gfresh flat parsley leaves
  • 37 gparmesan cheese
  • 1 clovegarlic cloves
  • 1/8 teaspoonsalt
  • 60 mlextra-virgin olive oil
  • 50 gshelled pistachios
  • 225 gfresh spinach leaves
  • 50 gfresh flat parsley leaves
  • 75 gparmesan cheese
  • 2 clovesgarlic cloves
  • 1/4 teaspoonsalt
  • 120 mlextra-virgin olive oil
  • 75 gshelled pistachios
  • 336 gfresh spinach leaves
  • 75 gfresh flat parsley leaves
  • 111 gparmesan cheese
  • 3 clovesgarlic cloves
  • 1/3 teaspoonsalt
  • 180 mlextra-virgin olive oil
Make it now
  • Step 1

    Toast pistachio nuts in a skillet over medium heat until fragrant, tossing occasionally to ensure even toasting, for about 5 minutes.

  • Step 2

    Combine all of the pesto ingredients, except the olive oil, in a jug of a blender and pulse. Add the olive oil slowly until well combined but still rough-textured.

  • Step 3

    Spread on sandwiches or stir into pasta.

  • Tip

    You may not use all of the oil or you made need a bit more to get to the desired consistency.

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Spinach-pistachio pesto

Step 1

Toast pistachio nuts in a skillet over medium heat until fragrant, tossing occasionally to ensure even toasting, for about 5 minutes.

Step 2

Combine all of the pesto ingredients, except the olive oil, in a jug of a blender and pulse. Add the olive oil slowly until well combined but still rough-textured.

Step 3

Spread on sandwiches or stir into pasta.

Tip

You may not use all of the oil or you made need a bit more to get to the desired consistency.

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