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.
32 K 3/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: January 16th 2022
For 500 g, you will need:
  • 1 pistachios 100 g pistachios
  • 2 fresh spinach 200 g fresh spinach
  • 3 Parmesan (Parmigiano Reggiano) 100 g Parmesan (Parmigiano Reggiano)
  • 4 lemon ½ lemon
  • 5 vitamin C 2 g vitamin C (optional)
  • 6 olive oil 100 g olive oil
  • 7 salt salt
  • 8 pepper pepper
  • Total weight: 565 grams

Change these quantities to make:
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
Preheat the oven to 300°F (150°C).

Spread 100 g pistachios out on a baking sheet and toast in the oven for 15 minutes.

Stage 2 - 15 min.
Pistachio and spinach pesto
Prepare 200 g fresh spinach and drain well, but leave raw.

Stage 3 - 2 min.
Pistachio and spinach pesto
Put the spinach in a high-sided jug or bowl with the cooled pistachios, the sliced (or grated) 100 g Parmesan (Parmigiano Reggiano), the juice and zest of ½ lemon, 2 g vitamin C (if possible), 100 g olive oil, salt and pepper.

Stage 4 - 2 min.
Pistachio and spinach pesto
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
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 recipe70 RDI=30 %30 RDI=3 %180 RDI=30 %2,010 RDI=100 %8,400 RDI: 100 %
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 500 g : 4.30 €

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
Smoky canapés
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.
29 K 50 min.
This recipe uses (among others)
Other recipes you may also like
Buckwheat almond biscuits
Buckwheat almond biscuits
In this sweet biscuit recipe, some of the normal wheat flour is replaced with buckwheat flour and ground almonds. This gives them a very distinctive flavour.
October 7th 201592 K4 2 hours 40 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.77 M 23.4 40 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013861 K 44.7 55 min.
Natural leaven
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...
April 3rd 20201.71 M 304.0 7 days 15 min.
Muffin dough
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
February 6th 2013568 K5 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page