BASIL SPINACH + PISTACHIO PESTO
16 People
88 Cals
BASIL SPINACH + PISTACHIO PESTO
16 People
88 Cals
About the recipe
There’s something so beautiful about a fresh homemade pesto. It instantly transforms the simplest ingredients into something vibrant, nourishing, and deeply satisfying. This Basil, Spinach + Pistachio Pesto is one of those recipes I make on repeat — fresh basil, baby spinach, creamy parmesan, heart-healthy olive oil, and buttery pistachios blended into the most glorious green sauce. It’s rich, silky, herbaceous, and bursting with goodness. 💚What I love most about this pesto is that it’s not just delicious — it’s incredibly nourishing too. Basil is naturally rich in antioxidants and essential oils that help support the body and calm inflammation, while baby spinach delivers folate, iron, magnesium, and plant-based nutrients that support energy and vitality. Pistachios add beautiful texture along with protein, fibre, healthy fats, and minerals that help support heart health and blood sugar balance. Then there’s extra virgin olive oil — one of the true heroes of the Mediterranean diet — rich in anti-inflammatory polyphenols and healthy fats that nourish the body from the inside out.This pesto is wonderfully versatile and keeps beautifully in the fridge. Toss it through hot pasta, spoon it over grilled fish or chicken, swirl it through soups, drizzle it onto roasted vegetables, spread it onto toasted sourdough, or add a dollop to eggs and boiled potatoes. I especially love stirring it through warm cannellini beans or spooning it over baked tomatoes and burrata. It’s also fantastic as a dip or dressing thinned with a little extra lemon juice and olive oil.Simple food. Beautiful ingredients. Pure nourishment.
Nutrition Per Serving
88
Calories
8g
Fat
2g
Saturates
0.3g
Sugars
53mg
Salt
2g
Protein
1g
Carbs
0.4g
Fibre
Ingredients
Method
- Combine the basil, spinach, lemon juice, garlic, pistachios, olive oil, sea salt, and parmesan in a blender or food processor.
- Blend until smooth, vibrant, and creamy.
- Taste and adjust seasoning if needed. I normally add a splash of water (not oil) to help it mix to the right consistency.
- Store in a sealed jar in the fridge for up to 5 days.
- You can also freeze small portions for later.
Notes + Inspirations
For a dairy-free version, replace parmesan with 2 tbsp nutritional yeast.
You can use other nuts you have on hand..walnuts give a richer earthy flavour, while pine nuts create a more traditional pesto. Macadamia nuts are also delicious.
Add a little extra lemon juice for a brighter finish.
Delicious stirred through pasta, zucchini noodles, roasted vegetables, or salads.
Try spooning over grilled salmon, chicken, or crispy potatoes for an easy feel-good dinner.
For a dairy-free version, replace parmesan with 2 tbsp nutritional yeast.
You can use other nuts you have on hand..walnuts give a richer earthy flavour, while pine nuts create a more traditional pesto. Macadamia nuts are also delicious.
Add a little extra lemon juice for a brighter finish.
Delicious stirred through pasta, zucchini noodles, roasted vegetables, or salads.
Try spooning over grilled salmon, chicken, or crispy potatoes for an easy feel-good dinner.
