Pistachio, Hazelnut & Spinach Pesto

Name: Pistachio, Hazelnut & Spinach Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 cups (90 g) fresh spinach leaves, washed; 2 cups (40 g) fresh basil; 3 tbsp. (18 g) whole pistachios; 3 tbsp. (18 g) whole hazelnuts; 1 clove of garlic (5 g); ¼ tsp. salt (1 g); ¼ tsp. black pepper (1 g); ¼ cup (60 ml) olive oil; 2 tbsp. (32 ml) lemon juice

superintendente 15 de September de 2021 0 Comments

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Pistachio, Hazelnut & Spinach Pesto

Autor: superintendente Método de cocción: Healthy, Plant-Based Cocina: INC Cursos: Dinner, Lunch, Snack Claves de receta: H Hazelnut P Pistachio

Tiempo de preparación 10 min Tiempo total 10 mins

Porciones: 4

Descripción

This Italian inspired Pistachio, Hazelnut & Spinach Pesto is fresh, vibrant and super green. Pistachios and hazelnuts make a nice alternative to pine nuts, bringing a nutty flavour and texture.

Ingredients

Servings

3 cups (90 g) fresh spinach leaves, washed
2 cups (40 g) fresh basil
3 tbsp. (18 g) whole pistachios
3 tbsp. (18 g) whole hazelnuts
1 clove of garlic (5 g)
¼ tsp. salt (1 g)
¼ tsp. black pepper (1 g)
¼ cup (60 ml) olive oil
2 tbsp. (32 ml) lemon juice

Instructions

1. In a food processor, add the spinach leaves, basil, pistachios, hazelnuts, garlic, salt, black pepper and lemon juice.

2. Pulse several times, scraping down the sides with a spatula.

3. Whilst the machine is running, slowly drizzle in the oil. This will make sure the oil combines well with the other ingredients and the pesto doesn’t split.

4. Scrape down the sides again.

5. To serve, stir through warm pasta, potatoes or gnocchi.

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