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Spinach and Pistachio Pesto - Tender baby spinach, with toasted pistachios, makes one of the best pestos you will ever taste!
It is so hard to believe that we need to start thinking about saving our summer's bounty of fruits, veggies, and herbs, but the reality is if I don't plan ahead I end up missing the boat and tons of goodies go to waste. So when August hits I am wracking my brain, and making a game plan for how I am going to make sure we can nosh on the fruits (or in my case veggies) of our labor AKA our garden.
Obviously I am not the only one that thinks like this because the whole Sunday Supper family is making plans to save delicious goodness that is our summer fruits, vegetables, and herbs. So make sure to check out all of the fabulous ideas they have come up with and the bottom of this post!
I thought about doing something with tomatoes because I plant tomatoes every year. This year they are not doing the best, and currently I just have a ton of green tomatoes. I bounced around the idea of doing some kind of pickled tomato, or green tomato relish, but I already have several recipes for the ways that I preserve those luscious summer tomatoes. Give my Pico de Gallo, Salsa Fresca, and . Next year I am going to grow tomatillos so I can make more of this . It is seriously deeeeelish and makes some fantabulous enchiladas!
But I am a tad bit obsessed with pestos. I love how versatile they can be. You can make them with just about anything your little heart desires. A few of my faves are , , , and of course Classic Pesto. If you are lucky enough to find garlic scapes, this Garlic Scape Pesto is awesome too!
This pesto is a major star in my household right now. I am a huuuuuuge pistachio lover so I can, and have been seen to on several occasions, eat this stuff right off a spoon. Kevin love the fresh taste the spinach gives it. Last night I made flatbread pizzas with this pesto, mozzarella cheese, grape tomatoes, and balsamic reduction drizzled on them. Hooooolllllyyyyy cow, they were good!! Two flatbreads were gone in record time, with a little bit of growling and shoving for the last two pieces.
My kitchen can be a dangerous place sometimes! I should get hazardous duty pay!!
1 year ago - Chick Pea Tabbouleh with Grilled Chicken and Artichokes
2 years ago - Spicy Sesame Peanut Noodles
3 years ago - Avocado Hot Sauce
Spinach and Pistachio Pesto
Bobbi's Kozy Kitchen
Ingredients
- 1/2 cup shelled pistachios
- 2 cups fresh spinach leaves
- 1 cup fresh Italian parsley leaves
- 1/2 cup Parmesan cheese
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
Instructions
- Toast pistachio nuts in a skillet over medium heat until fragrant, tossing occasionally to ensure even toasting, about 5 minutes. Combine all of the pesto ingredients, except the olive oil, in a food processor and pulse, drizzle in the olive oil slowly until well combined but still rough-textured (You may not use all of the oil or you made need a bit more to get to the desired consistency). Spread on sandwiches or stir into pasta.
- Store pesto in an airtight container and cover with a layer of olive oil.
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 00 mins.
Total time: 15 mins.
Tags: pistachio nuts, spinach, parsley, Parmesan cheese, garlic
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BIG thanks to Stacy from Food Lust People Love for hosting this Sunday Supper event! Now take a look at the amazing ways to "Save Summer's Harvest" from the Sunday Supper tastemakers.
Canning
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D's Books and Cooks
- Strawberry Balsamic Syrup from Cindy's Recipes and Writings
- Watermelon Butter from Palatable Pastime
Dehydrating
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
Fermentation
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
Freezing
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline's Cooking
- Summer Veggies from Momma's Meals
Infusing
- Raspberry Vinegar from Magnolia Days
Pickling
- Black Radish Pickles from A Kitchen Hoor's Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane's Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
- Garden Herb Butter from An Appealing Plan
- Spinach and Pistachio Pesto from Bobbi's Kozy Kitchen
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Stacy Rushton
When I saw this photo on Amy's collage, I could not wait to see the recipe. What a fabulous vibrant green your pesto is, Bobbi! Stunning!
Liz That Skinny Chick Can Bake
I love the vibrance of your pesto! And pistachios??? YUM!
Unknown
I believe this is the pesto that will finally get my husband to enjoy pesto. He does not like basil at all and he definitely likes spinach and pistachio.
Anonymous
Oh wow....I'm always looking to make my pesto different! Now I need to go buy some pistachios!
Hezzi-D
Yum! i love trying different pesto recipes!
A Day in the Life on the Farm
What a unique pesto. I can't wait to try it.
Unknown
I can always go for pesto anything!
Unknown
Loooooooove pesto with absolutely anything and everything
Erin Basile
I don't have any fresh parsley. What if I leave it out and use extra spinach?
Bobbi | Bobbi's Kozy Kitchen
The parsley does add a layer of freshness to the flavor but you can of course just go with extra spinach. It will still be very good 🙂
Zoe
I can always go for pesto anything!
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