Pistachio Pesto

I have never been a huge pesto person but I love pistachios so I decided to try Teri from #Nocrumbsleft’s version of pesto and then added my own spin on it.  I mean, when you combine delicious nuts with garlic, lemon, and a good quality olive oil, your body says, “Hallelujah! You are giving me the good stuff!”  It is so good that I enjoyed it on crackers, on pasta, on eggs and straight up from a spoon! It is magical instead of your regular mayo or mustard on a sandwich. So bust out your blender or food processor and mix up some magic today!

Ingredients

• 1 cup raw pistachios
• ½ cup good quality olive oil
• 3 cloves garlic, minced
• 1 cup fresh basil
• 1 cup fresh flat leaf parsley or 1 cup spinach if you don’t have parsley
• 3 tablespoons lemon juice
• salt and pepper
• 1 tablespoon spirulina

Instructions

In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped. Add the garlic, basil and parsley (or spinach). When all of that is mixed well, slowly add a half cup of olive oil until well combined. Add the lemon juice, salt and pepper, & spirulina and mix well. Depending on your desired consistency, add more olive oil 2 tablespoons at a time (usually up to 4 tablespoons). Enjoy anyway you want!

Notes

This pesto is wonderful with or without the spirulina. I just love spirulina because gram for gram, it is one the the healthiest foods on the planet so I add it whenever I can! But if you don’t have any handy, your pesto will still be delicious, but a tad less green.