Spinach Pesto


  • 5 1/4 cups baby spinach leaves, torn
  • 2 tablespoons pistachios, shelled
  • 3 garlic cloves, halved
  • 2 Tbsp olive oil
  • 2 Tbsp, chicken broth or Better Than Bouillon
  • Salt, about 1/8 tsp (or to taste)
  • Parmesan or Asiago cheese, to taste
  • Favourite pasta (I like fusilli bucati, cavatappi or farfalle for this recipe)
  • OPTIONAL SIDES: Salad, Grilled Vegetables, Bruschetta, Raw Kale
  • OPTIONAL WINE PAIRING: Chardonnay, Sauvignon Blanc, Pinot Noir
1. Place garlic, salt, pistachios, spinach, olive oil and chicken broth in a food processor. Puree until desired consistency.
2.  Combine pesto with pasta. Sprinkle with Parmesan or Asiago cheese.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s