Oliviers&Co summer pesto
Recipe type: Appetizer
Cuisine: French
Prep time: 
Cook time: 
Total time: 
A summery take on pesto.
  • 1.5 cups fresh sorrel
  • 2 cups spinach
  • 0.3 cup shelled, unsalted pistachios
  • 0.25 cup olive oil
  • salt, pepper
  1. Wash and chop all of the greens roughly before combining them with the pistachios and the olive oil in a food processor.
  2. Pulse/grind to combine, adding a little bit more olive oil, as needed, as you go along.
  3. Taste, season well with salt and pepper.
  4. Note: Since this pesto doesn’t have any cheese in it, it will keep covered in the fridge for 5-6 days and/or freeze well.
Recipe by Saffron and Honey at https://saffronandhoney.com/oliviersco-summer-pesto/