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Pistachio and spinach pesto

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.
37 K 3/5 (2 reviews)
Grade this recipe:
duree35 min. difficultéEasy prix4.45 € pour combien1 kg ingredients8 Ingredients
Keywords:
Last modified on: January 16th 2022
For this recipe: I want to make it (585×) I made it (513×) Comment Send to a friend Ask me a question Follow Printable Diaporama VidéoUser-friendly URL
For 1 kg, you will need:
  • 1 pistachios 200 g pistachios
  • 2 fresh spinach 400 g fresh spinach
  • 3 Parmesan (Parmigiano Reggiano) 200 g Parmesan (Parmigiano Reggiano)
  • 4 lemon 1 lemon
  • 5 vitamin C 4 g vitamin C (optional)
  • 6 olive oil 200 g olive oil
  • 7 salt salt
  • 8 pepper pepper
  • Total weight: 1,130 grams
Change these quantities to make:
250 g500 g1 kg1 kg 500 g
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.
Pistachio and spinach pesto : Stage 1
Preheat the oven to 300°F (150°C).

Spread 200 g pistachios out on a baking sheet and toast in the oven for 15 minutes.
Stage 2 - 15 min.
Pistachio and spinach pesto : Stage 2
Prepare 400 g fresh spinach and drain well, but leave raw.
Stage 3 - 2 min.
Pistachio and spinach pesto : Stage 3
Put the spinach in a high-sided jug or bowl with the cooled pistachios, the sliced (or grated) 200 g Parmesan (Parmigiano Reggiano), the juice and zest of 1 lemon, 4 g vitamin C (if possible), 200 g olive oil, salt and pepper.
Stage 4 - 2 min.
Pistachio and spinach pesto : Stage 4
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
Pistachio and spinach pesto : 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe130 RDI=50 %70 RDI=6 %360 RDI=50 %4,010 RDI=200 %16,790 RDI: 200 %
Per 100 g10 RDI=4 %5 RDI=1 %30 RDI=5 %350 RDI=20 %1,490 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, milk
How much will it cost?
  • For 1 kg : 8.55 €

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 other recipes using this recipe
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