This has been my go-to pesto recipe for years. I use spinach instead of basil because it packs more of a nutritional punch, and it’s just as delicious! I make this pesto with zero waste by choosing unpackaged spinach, buying the olive oil, pistachios and salt from bulk stores, and bringing my own container to buy parmesan at the cheese counter.
Spinach pesto recipe
Adapted from Parents Magazine
1 cup packed spinach
1/3 olive oil
1/4 cup unsalted, shelled pistachios
1/4 cup grated Parmesan (replace with nutritional yeast for vegan option)
1 clove garlic, quartered
1/4 tsp salt
1) Mix all ingredients in food processor until well blended. If not using immediately, store in airtight container. Keeps in the refrigerator for about a week.