This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January." -Michael Perry, Author
This recipe was inspired by a pesto that I had in a restaurant recently. It was served with roasted veggies and a few other dipping sauces and spreads but the pesto really stood out because the spinach made it sweeter and some of the pistachios were crushed giving the pesto a lot of texture.
The flaw, as usual, was that there was too, too much olive oil and the pesto was greasy. That's simple to correct and this version turns out fantastic with the richness of ground pistachios and olive oil, tang of basil and vinegar, umami of the parmesan and sweetness of the spinach.
For this recipe (and all of your pesto recipes) you do want to use your best quality extra virgin olive oil and best quality parmesan. It is worth the extra money, if for no other reason in that you can use far less of both to get a lot more flavor (probably about the same amount of investment this way).
This is great served as a dip with roasted veggies for your next party, and of course it's fantastic on pasta (about 1/4 cup per 2 ounce serving of pasta is just right).
Servings: 4 | Serving size: 1/4 cup pesto
Cooking time: 15 minutes
This recipe can easily be multiplied. This recipe does make very good leftovers.
|1/2 cup||pistachios (divided)|
|1 ounce||Parmigiano Reggiano|
|1 Tbsp.||white wine vinegar|
|1/2 cup||fresh basil|
|4 cups||fresh spinach|
|2 Tbsp.||extra virgin olive oil|
Place 1/4 cup of the pistachios in a food processor or blender with the garlic and parmesan.
Process by pulsing until the mixture is a coarse texture.
Add the vinegar and basil.
Process until the basil and garlic-pistachio mixture is well blended.
Add the spinach in two batches. Pulse after adding each batch until the spinach is blended.
Add the olive oil and salt. Pulse until blended.
Crush the remaining 1/4 cup pistachios and fold into the pesto.
Chill well before serving.
Serving size = 1/4 cup
Servings = 4
Amount Per Serving
|Calories 122||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 2g||8%|
|Vitamin A 45%||Vitamin C 10%|
|Calcium 4%||Iron 6%|
|Vitamin K 113mcg||Potassium 228mg|