Vegan Spinach and Chive Pesto

April 21, 2014
1 Ratings
  • Makes 2.5 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.

1 Review

mungo May 5, 2014
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!