Extra Green Pistachio Pesto

Ingredients

1 cup baby spinach

1/4 cup tightly packed basil

1/4 cup lightly packed parsley

1-2 cloves garlic (depending how much you like garlic)

1/2 cup grated parmesan cheese

1 tablespoon lemon juice

1/4 cup pistachios (I used roasted & salted pistachios)

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil

Procedure

Add all ingredients to food processor, except for the olive oil. Start pulsing and slowly drizzle the olive oil in through the top of the processor. Scrape down the sides of the bowl as needed and continue to pulse until well combined. Taste for salt and add more as needed (NOTE: I had only roasted, salted pistachios on hand, so I didn’t need to add more than 1/4 teaspoon of salt; if you use unsalted nuts, you may want closer to 1/2 teaspoon of salt).