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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
cups fresh spinach, washed and stems trimmed
cup fresh chives
garlic clove, roughly chopped
cup pistachios, toasted
teaspoon fine grain sea salt
cup extra virgin olive oil
a squeeze of lemon juice
- 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.
- 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.