Spinach and Pistachio Pesto

March 15, 2015

Spinach and Pistachio Pesto
  • 1 cup organic spinach
  • ¼ cup pistacho's (can sub pine nuts)
  • ¼ cup parmeson cheese
  • ½ tsp salt
  • 1 clove garlic
  • ⅓ cup olive oil
  • 1 package mung bean fettuchini
  • 2 tbsp capers
  1. For the pesto combine all ingredients in a food processor (I used my vita-mix blender) and puree until all ingredients are blended. Add salt or additional cheese to taste. I would double the recipe for a whole package of pasta. Cook pasta according to directions (cooks in 6-8 min) Drain pasta and toss with pesto and capers. Top with some grated parm cheese. Heaven!


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