Spinach Pistachio Pesto
Serves 3
10 mins prep
0 mins cook
10 mins total
Clean eating doesn't have to be boring or tasteless! This Whole30-compliant Spinach Pistachio Pesto adds a flavorful punch to any meal. This delicious spread hits on the creamy and salty notes of a traditional pesto while being dairy free and vegan. When added to shrimp or chicken, this pesto elevates the protein and makes a weeknight meal something special. When smeared on toast, the pesto adds a much-needed burst of fresh flavor. So yummy!
2 servings
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Measure the pistachios and spinach into the base of a food processor.
Add the lemon zest and juice the lemon directly into the food processor.
Turn on the food processor to the lowest setting, and begin to blend the ingredients, drizzling in the olive oil.
Blend until smooth and desired consistency. (You can add more or less olive oil, depending on the texture. But I found 1 cup to be the sweet spot for me where the pesto had enough body without being runny.) Once at the correct consistency, turn off and transfer to a mason jar.
Store in the refrigerator for up to 2 weeks, and enjoy as a topping on proteins or bread or pasta.
