Pesto is the besto and I will never stop saying that, especially when it comes to this dairy-free spinach pistachio pesto. Best paired with any kind of eggs. Or anything at all really.
Homemade pesto is such a staple for me. I use it on toast (garlicky kale and pesto fried egg toasts pictured here), pasta, bowls, and sometimes mixed with a little yogurt for a creamy dressing. I usually use any nut, any greens, and some basil from our plant that’s been thriving all summer. This spinach pistachio pesto actually features two nuts: pistachios and cashews. The pistachios are just for fun and the cashews were soaked ahead of time to make the pesto extra creamy!
Spinach Pistachio Pesto
Ingredients
- 1 cup spinach
- 1 cup basil
- ⅓ cup toasted pistachios
- ½ cup soaked cashews 6-8 hours in cold water or 20-30 minutes in boiling water
- ½ tsp black pepper
- 2 small garlic cloves or 1 large garlic clove
- 1 tbsp lemon juice
- ¼ cup extra virgin olive oil
- pinch of sea salt
Instructions
- Toast pistachios in a small saucepan on the stove for a few minutes in case yours were not already roasted.
- Start with blending spinach, basil, pistachios, cashews, and garlic in a small food processor.
- Add lemon juice, olive oil, sea salt, and black pepper. Continue to process to desired texture!
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