Spinach & Pistachio Pesto
Prep time
Cook time
Total time
Our best Vegan Pesto Recipe with spinach, basil and pistachio nuts
Recipe type: Main, Sauces & Dips,
Cuisine: Italian
Serves: 1 Jar of Pesto
  • ½ Cup pistachio‚Äôs (without the shells)
  • ½ Cup fresh basil leaves
  • 250g fresh spinach leaves
  • Light Olive Oil
  • ½ tsp Salt
  • ¼ tsp black pepper
  • 1 garlic clove, minced
  • ¼ tsp nutmeg
  • squeeze of lime (about 1 tsp)
  1. In a large frying pan add 1 tbsp olive oil.
  2. Turn on the heat and add the minced garlic
  3. Allow to gently infuse the oil on a gentlle heat (do not fry)
  4. Then increase the heat and add the spinach, pepper, pinch of salt and nutmeg
  5. Allow the spinach to wilt for about 5 minutes, then turn off the heat and allow to cool Wilt the spinach for the spinach and pistachio pesto
  6. In a blender, blend the pistachios for 5 minutes until fine Blend the pistachio nuts for about 5 minutes until smooth
  7. Add the spinach & basil to the pistachios, along with about 2-3 tbsp olive oil & the squeeze of lime.
  8. Blend and continue to add olive oil while it is blending until the mixture starts coming together like pesto.
  9. Taste for salt, adjust and you are ready to go! Blend the spinach, basil and pistachio with olive oil
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/spinach-pistachio-pesto/