Spinach-and-pistachio pesto

Spinach-and-pistachio pesto

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  • Makes 2 cups
  • Easy
  • Carb Conscious Dairy free Health conscious Meat-free
  • 15 minutes


  • 80 g pistachios, shelled and toasted
  • 2 lemons, juiced
  • 4 garlic cloves, peeled
  • Sea salt and freshly ground black pepper, to taste
  • 2 t parsley, chopped
  • 2 t basil, chopped
  • 3 cups spinach, cleaned and trimmed
  • 1 ½ cups olive oil

Cooking Instructions

Place all the ingredients except the olive oil in a blender. Blend for 2 minutes, then slowly start adding the olive oil in a steady stream, scraping down the sides of the blender as you go.

When all the olive oil has been added, blend for a further 5 minutes. Season to taste and store in jars in the fridge.

Cook's note: This is a great way to use spinach. The pesto will keep for up to two weeks in the fridge.

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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