1,511 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

34 K 3/5 (2 reviews)

35 min.

Easy

4.45 €

500 g

8 Ingredients

Last modified on: January 16^th 2022

For this recipe: I want to make it (563×) I made it (489×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 500 g, you will need:

1 100 g pistachios
2 200 g fresh spinach
3 100 g Parmesan (Parmigiano Reggiano)
4 ½ lemon
5 2 g vitamin C (optional)
6 100 g olive oil
7 salt
8 pepper
Total weight: 565 grams

Change these quantities to make:

250 g 500 g 1 kg 1 kg 500 g

Change measures:

Metric

Metric weight Metric volumes

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.

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.

Prepare 200 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) 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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	30 RDI=3 %	180 RDI=30 %	2,010 RDI=100 %	8,400 RDI: 100 %
Per 100 g	10 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

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.
31 K 50 min.

This recipe uses (among others)