Ingredients
Cheese
- 2 ounces Parmesan cheese (cut into 1 inch cubes)
Greens and Herbs
- ½ bunch spinach (3 ounces, washed, dried and thick stems removed)
- ½ handful fresh basil (1 ounce, washed and dried)
Nuts and Aromatics
- ½ cup pistachios (raw, roasted or lightly toasted)
- 3 cloves garlic
Seasonings
- 2 - 3 tablespoons lemon juice (freshly squeezed, to taste)
- Zest of 1 lemon
- 1 teaspoon fine kosher salt (to taste)
- ½ teaspoon freshly-ground black pepper (to taste)
Oils
- ½ cup olive oil (preferably extra virgin olive oil)
Instructions
- Grate Parmesan Cheese: In a food processor fitted with the blade attachment, add cubes of Parmesan cheese. Process on high speed for 20 - 30 seconds or until finely grated.
- Combine Ingredients: Add spinach, basil, pistachios, garlic, lemon zest and juice, salt, black pepper, and chili flake to the food processor. Pulse 20 - 30 times, scraping the bowl as necessary, until the mixture is well incorporated and reaches a coarse sand-like texture.
- Incorporate Olive Oil: While processing on low or medium speed, slowly stream in olive oil until the pesto achieves the desired consistency. Adjust seasonings as needed. Serve immediately or refrigerate for a couple of hours to deepen the flavors. Store in an airtight jar topped with a thin layer of olive oil to prevent oxidation.
Notes
- Use extra virgin olive oil for the best flavor and quality.
- Refrigerating the pesto for a few hours allows flavors to meld and improve.
- Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning.
- This pesto can be used as a spread, pasta sauce, or dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
