Go Back

Oliviers&Co summer pesto

AuthorSaffron & Honey
A summery take on pesto.
Print Recipe Pin Recipe
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes

Ingredients  

  • 1.5 cups fresh sorrel
  • 2 cups spinach
  • 0.3 cup shelled unsalted pistachios
  • 0.25 cup olive oil
  • salt pepper

Instructions 

  • Wash and chop all of the greens roughly before combining them with the pistachios and the olive oil in a food processor.
  • Pulse/grind to combine, adding a little bit more olive oil, as needed, as you go along.
  • Taste, season well with salt and pepper.
  • 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.