My new favorite.
Today’s post is sponsored by Earthbound Farms. Product opinions and recipes are always my own. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.
I’ve been in a little dinner-recipe rut, but whoa, did this turn things around for me!
Rosemary is possibly my favorite herb of all time. There’s just something about it, especially when combined with potatoes. So much goodness.
While eating pistachios the other day I had a thought. I’ve gone through nearly 2lbs of pistachios in about 1 1/2 weeks. SCARY. Most of them were in cookies, which I ate 85% of. Still scary. Chris has definitely helped with the pistachio consumption, so we’re nearing 1lb each…still slightly concerning.
However, besides the thought of consuming so many pistachios + still wanting more I was also thinking that they would pair really well with rosemary. Something about the flavor combination was just calling my name. A little nutty. A little woodsy and fragrant. I could almost taste it without tasting it.
And that is when this pesto idea was born, resulting in richly flavored pesto bulked up with Earthbound Farm’s Deep Greens Power blend. The baby greens don’t require any cooking, resulting in a 10 minute recipe that is easily thrown together to have on hand as a topping for just about anything.
- roasted potatoes
- roasted broccoli
- avocado toast
- lentil meat-less balls
- veggie burgers
- pizza sauce
- crispy polenta
- grilled tofu
- etc. etc.
Pistachio Rosemary Pesto with Power Greens gluten-free, vegan option // yields ~3/4 cup
- 2 medium cloves garlic, peeled
- 1/2 cup roasted/salted pistachios
- 2 cups packed power greens*
- 1/4 cup grated parmesan cheese, see notes for vegan option
- 2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/3 – 1/2 cup extra virgin olive oil
for the pesto:
Place the peeled garlic in a large food processor and turn on until garlic is chopped. Add in the pistachios and process until you have pebble-sized pieces.
Remove stem ends from the greens and measure out 2 packed cups [but not tightly packed] of greens then add in the parmesan, rosemary, lemon juice, pepper, and salt. Pulse until mixture is chopped and combined [refer to photo 2].
Slowly stream in the olive oil and pulse the mixture simultaneously until your desired consistency is met. I used 1/3 cup olive oil. Taste and add more salt + pepper if needed.
Store in a sealed jar for up to a week in the fridge and use as desired.
for the pasta:
- 4-6 servings of pasta, my favorite gluten-free pasta
- 6-8 large handfuls of power greens
- chopped pistachios, sundried tomatoes, roasted garlic, salt/pepper
Cook pasta [4-6 servings worth] according to package directions and reserving 1/2 cup of the cooking water. Place back in the pot and add as much pesto as desired. Add in cooking water 1 tablespoon at a time to help spread the pesto, then stir. Add more water as needed. Stir in power greens and sun-dried tomatoes and let cook until greens are just wilted. Top each portion with chopped pistachios, roasted garlic, and salt + pepper.
notes: *The Power Greens mix is a combination of baby spinach, baby kale, and baby swiss chard. If using unsalted pistachios you’ll need to add more salt to the pesto. For a vegan version sub in 3 tablespoons of nutritional yeast and follow directions as stated. Add more olive oil if needed as nutritional yeast will thicken the pesto.
Simple. Comforting. Wintery. Vibrant green. I’d say we have a winner.