Fall

Vegan Spinach and Chive Pesto

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
Ingredients
  • 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
In This Recipe
Directions
  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.

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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.