Pistachio, Hazelnut & Spinach Pesto

Created by:
10 mins
Beginner
4 SERVERS
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PREP TIME

10 min

0%

COOK TIME

min

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TOTAL TIME

10 mins

Ingredients

Method

  1. 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.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Pesto will keep in the fridge for up to 3 days, if covered with a layer of oil. Pesto also freezes very well, simply spoon into ice cube trays for a quick flavour hit, simply use from frozen!

Ingredients

Method

  1. 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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