1,422 easy and fully explained recipes, with 33,930 photos and 78 videos

Pistachio and spinach pesto

You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.

19K 2 3

Last modified on: January 16^th 2022

Keywords for this recipe:

For 250 g, you will need:

1 50 g pistachios
2 100 g fresh spinach
3 50 g Parmesan (Parmigiano Reggiano)
4 ¼ lemon
5 1 g vitamin C (optional)
6 50 g olive oil
7 salt
8 pepper
Total weight: 283 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	15 min.	34 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

Preheat the oven to 300°F (150°C).

Spread 50 g pistachios out on a baking sheet and toast in the oven for 15 minutes.

Stage 2 - 15 min.

Prepare 100 g fresh spinach and drain well, but leave raw.

Stage 3 - 2 min.

Put the spinach in a high-sided jug or bowl with the cooled pistachios, the sliced (or grated) 50 g Parmesan (Parmigiano Reggiano), the juice and zest of ¼ lemon, 1 g vitamin C (if possible), 50 g olive oil, salt and pepper.

Stage 4 - 2 min.

Use a stick blender to blend thoroughly until evenly mixed, adding a little more olive oil if necessary to get the right consistency.

Check the seasoning.

Stage 5

Your spinach and pistachio pesto is ready. If not using it immediately, keep in a sealed jar in the fridge.

Remarks

It's not absolutely necessary to toast the pistachios so, if you are in a hurry, just add them raw. Do however try to make sure they at least have the skins off.

As always with pesto, the amounts stated are for guidance, so feel free to adapt to suit your taste.

Keeping

Several days in the fridge in a sealed jar.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,003 Kcal or 4,199 Kj	33 gr	16 gr	90 gr
50 %	13 %	2 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
355 Kcal or 1,486 Kj	12 gr	6 gr	32 gr
18 %	4 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Milk

How much will it cost?

For 250 g : 2.13 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Smoky canapés

These tasty morsels combine the freshness of a pistachio and spinach pesto with the smoky flavours of Morteau sausage and cheese. They make original aperitif snacks or starters.
17K 50 min.

See all recipes that use it

This recipe uses (among others)

	Fresh spinach: You can check-out other recipes which use it, like for example: Baby spinach salad, Late Winter Soup with Fresh Spinach, Tex-Mex chicken burger, How to prepare spinach, Fresh spinach with cream, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Rice pudding with fruit and nuts, Crisp apricot and pistachio tart, Pistachio panna cotta with custard, How to peel pistachios, Chocolate cereal bars, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Curried mussels with cabbage, Tomato omelette, Spinach and chick peas "à la milanaise", Paté en croute (terrine in a pie crust), Vegetable tian, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Tagliatelle and courgette spaghetti, carbonara style, Soft Croque-monsieur with 3 cheeses, Brussels sprout salad, Carrot-top pesto, Curried prawn risotto, ... All

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

Peach and mint salad

Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
303K 24 20 min. September 7^th 2012

How to use a vanilla pod effectively

Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
375K4.3 34 min. February 21^th 2011

Leeks in vinaigrette

A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
172K4.3 45 min. September 29^th 2012

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.