If you want a recipe that’s simple to make, versatile enough to be a topping for pasta, chicken fish, even rice and a great way to get your kids in the kitchen (without a big mess), you have to try this Pistachio Pesto!
PinIf you read Weelicious often, you know that I’m crazy for pesto. While it might sound a bit fancy or gourmet, I think it’s one of the most kid-friendly foods out there. We use pesto on everything from pasta to chicken to fish or even as a spread on sandwiches. The kids and my husband love it and it’s a total lifesaver for me, especially because I can make a batch and keep it in the fridge for up to two weeks.
Packed with protein and vitamins A, C, E, K (and more) from the spinach and pistachios, this is a recipe where you know your family will be getting their recommended daily allowance of a lot of good stuff and enjoying every last bite!
Pistachio Pesto
Ingredients
- 1 Cup Spinach, packed
- 1/4 Cup Pistachio, shelled, unsalted & toasted
- 1/4 Cup parmesan cheese, grated
- 1/2 Tsp kosher salt
- 1 Garlic Clove
- 1/3 Cup olive oil
- 1 lb Pasta, cooked
Instructions
- Place all the ingredients (except for the pasta) in a food processor and puree until smooth.
- Mix with pasta and serve.
- * Pesto can be placed in containers (or even ice cube trays) and frozen for up to 3 months.
Love every single one of your recipes, such an inspiration! healthy & delicious! Thankyou so much, keep doing what you do, I always look forward to watching your videos 🙂
Maria xo
Catherine, thank you again for another amazing recipe! We made these for our 19-month olds, and you received RAVE reviews from my son. He finished his portion AND his sisters! His sister kept asking for “yum yums” (that’s what she calls your muffins). Thank you again!
YUM! I’m pregnant but can’t seem to get myself to eat enough veggies/nuts… so I thought I’d give your pesto a try (even though I was if-y about the nuts)… BUT WOW! This was DEElicious! =D I didn’t have any pistachios at home… so I just subbed it with what nuts we had at home (I made two batches =P), one with walnuts, and one with pine nuts. YUM!
Thanks for a great recipe! It’ll keep my husband, my 18 mth old, me, and the other baby-to-come healthy and happy!
Sundried tomato sounds delish! You don’t need to use the whole cup, I use about half a cup and freeze or refrigerate the rest.