Easy pesto recipe with spinach, parsley, and pistachios for an easy pasta sauce or marinade.
Ingredients
1½ cups baby spinach
1 bunch Italian flat leaf parsley, stems removed
3 cloves of garlic
⅓ cup pistachios
zest of 1 lemon, plus 1 tablespoon of juice
¾ teaspoon kosher salt
pinch of black pepper
½ cup extra virgin olive oil
½ cup grated parmesan cheese
Instructions
Add spinach, parsley, garlic, pistachios, lemon zest and juice, salt and pepper to food processor. Start the processor and slowly drizzle in olive oil. Stop the processor and add cheese, pulse a few times to mix. Use immediately, or store covered in the refrigerator for up to 2 days or freeze for a few months.
Recipe by Work. Cook. Eat. at https://www.workcookeat.com/the-basics-make-any-flavor-pesto-plus-10-ways-to-use-it/