Vegan Spinach and Chive Pesto

By • April 21, 2014 • 1 Comments

Author Notes: I love pesto. I especially love pesto that uses any, and all kinds of greens and herbs! The combinations are truly endless in the wide world of pesto. Here, I chose spinach and chives for a super spring-y pesto to top pasta, veggies, grain salads, options are endless. Lindsey S. Love | Dolly and Oatmeal

Makes 2.5 cups

  • 2 cups fresh spinach, washed and stems trimmed
  • 1/4 cup fresh chives
  • 1 garlic clove, roughly chopped
  • 1/4 cup pistachios, toasted
  • 1/2 teaspoon fine grain sea salt
  • 1/3 cup extra virgin olive oil
  • a squeeze of lemon juice
  1. Combine spinach, chives, garlic, pistachios and salt in a food processor, while the motor is running, pour olive oil through the top. Stop and scrape a few times until all ingredients are thoroughly combined.
  2. Store in an air-tight container in the refrigerator until ready to use. Pesto can also be kept in the freezer for up to 5 months.
Jump to Comments (1)

Comments (1) Questions (0)


4 months ago mungo

This came along just as I was trying to figure out how to turn my veg bag into food for the week, so I made it with almonds instead of pistachios (it was what was in the cupboard...). Had it with tomatoes and pasta and it was delicious! I think tomorrow I'll try it with barley and eggplant and tomato. Thank you for an easy and yummy recipe!