Cooking-ez.com

1,569 easy and fully explained recipes, with +66K photos and 78 videos

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.
43 K 3/5 (2 reviews)
Grade this recipe:
duree35 min. difficultéEasy prix4.45 € pour combien500 g ingredients8 Ingredients
Keywords:
Last modified on: January 16th 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
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:
Change measures:
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 100 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 200 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) 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 : 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 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
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.
40 K 50 min.
This recipe uses (among others)
Fresh spinach
Fresh spinach

Like these other recipes: Chilli chicken and spinach gratin, No-pastry spinach and potato quiche, Cauliflower purée with salmon and spinach, Creamy spinach à la Lombarde, Rice and fresh spinach salad, ... See them all 13

Pistachios
Pistachios

Like these other recipes: Chocolate cereal bars, Rice pudding with fruit and nuts, Pistachio powder or paste, Crisp apricot and pistachio tart, Pistachio cake, ... See them all 18

Olive oil
Olive oil

Like these other recipes: Leek and fresh tuna tart, Spicy seafood plancha, Tagliatelle New Zealand style, Baby spinach salad, Pan-fried cheese, egg and spinach toastie, ... See them all 562

Parmesan (Parmigiano Reggiano)
Parmesan (Parmigiano Reggiano)

Like these other recipes: Tomato feuilleté with pesto, Special Parmesan baguettes, Potimarron and Parmesan tart, Cashew-nut and Parmesan biscuits, Eggplant Polpette, ... See them all 65

Other recipes you may also like
Remoulade celery with tarragon and mimosa eggs
Remoulade celery with tarragon and mimosa eggs
An even more bistro-style variation on celery remoulade for this recipe, with tarragon remoulade and mimosa eggs.
November 6th 20253,595 25 min.
Vegetable pie
Vegetable pie
Three layers of vegetables, baked in puff pastry.
September 10th 2018256 K3.9 1 hour 25 min.
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019403 K4 1 hour 20 min.
Coconut pyramids
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside.
February 21th 2011359 K3.7 50 min.
Pilau rice
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.
February 21th 2011410 K 14.4 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)

*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