Vegan Spinach and Chive Pesto

By Lindsey S. Love | Dolly and Oatmeal
April 21, 2014
1 Comment


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

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.

More Great Recipes:
Condiment/Spread|Vegetable|Winter|Spring|Summer|Fall|Vegan|Vegetarian|Gluten-Free

Reviews (1) Questions (0)

1 Comment

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!