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!