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I had some pistachios left over from the Pistachio Dream Pie and wanted to put them to particularly good use because those things don’t come cheap. I was in the mood for pesto so figured, why not use them instead of my usual walnuts or pine nuts? I was also low on fresh basil, so made up for it with baby spinach. This is a winner! I saved some of the crushed pistachios to sprinkle on top, gave it a bit of a squirt of fresh lemon juice, and it was some of the best pesto that I have ever eaten.
Pistachio Pesto
1/3 c . shelled pistachios
2 cloves of garlic
½ c. grated Parmesan
1 c. packed fresh basil
1 c. packed fresh baby spinach
¾ c. olive oil
Place all ingredients into the work bowl of a food processor and pulse until a paste forms. If the pesto looks a bit dry just add some more oil. Keeps in the fridge for 2 weeks. Freezes beautifully.
