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Pistachio Rosemary Pesto with Power Greens

This pesto!!!

My new favorite.

Pistachio Rosemary Pesto with Power Greens |

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.  

Pistachio Rosemary Pesto with Power Greens |

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.

Pistachio Rosemary Pesto with Power Greens |

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.

Pistachio Rosemary Pesto with Power Greens |


  • roasted potatoes
  • roasted broccoli
  • avocado toast
  • lentil meat-less balls
  • veggie burgers
  • eggs
  • pasta
  • pizza sauce
  • crispy polenta
  • grilled tofu
  • etc. etc.

Pistachio Rosemary Pesto with Power Greens |

Print recipe!

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.

Pistachio Rosemary Pesto with Power Greens |

Simple. Comforting.  Wintery.  Vibrant green.  I’d say we have a winner.


Reader Comments (24)

YUUUUUUUUM! I have serious pasta cravings right now.
December 17, 2013 | Unregistered Commentersarah
Another pistachio recipe!!! I'm almost scarred to buy pistachios because I'm worried that I'll end up eating them (and won't be able to stop.....), but this looks delicious!
December 17, 2013 | Unregistered CommenterThe Wooden Spoon
Oh, wow. That final picture makes me want to have it for dinner TONIGHT. Yum. I love pistachios in anything, so I'm sure this is fabulous.
December 17, 2013 | Unregistered CommenterMaryea
I LOVE pistachios but for a 300g bag - about 2 1/4 cups worth they're around 6 euro here and that's for non organic! You must be broke too! :)
December 17, 2013 | Unregistered CommenterShel@PeachyPalate
Rosemary is also one of my favorite seasoning (if not my favorite). And I love pesto anything, so I think this recipe looks baller. And I know this sounds crazy, but I once had a friend overdose on almonds (vitamin E) when she ate 1 lb. in about 3 days. So be careful! Too many nuts can be a bad thing!
@the wooden spoon - Yes! I've never really used pistachios in recipes but am loving them for sweet or savory!

@Shel - They bag I buy is comparable to how much I pay for almonds/cashews/walnuts. Nuts are just expensive in general!

@Jordan - Whoa, that is crazy! I think we still have a few cups of pistachios left, so we haven't eaten them all quite yet. Actually, I just remembered I tried to make pistachio crusted tempeh and it was a total fail [inedible] and that used a LOT of pistachios. I didn't think we could have eaten them all that fast, haha. :)
December 17, 2013 | Registered CommenterAshley
Yummy! I have the same obsession with pistachio and rosemary. I think rosemary was meant to be on potatoes! :) I can't wait to try this out on some GF pasta!
December 17, 2013 | Unregistered CommenterElizabeth @Positive Changes
I've made vegan pestos with walnuts, almonds, cashews but have never tried pistachios! I bet it's awesome and I'm really missing pesto now that summer is over. Time to add it back to the rotation!
December 17, 2013 | Unregistered CommenterKaty
Ooh I love the sound of this! Adding it to my favorites list to try ASAP :)
December 17, 2013 | Unregistered CommenterC.
wow, what a combination of flavors, so unexpected:) excited to try this!
December 17, 2013 | Unregistered CommenterJesse
Ooh yay I love your pestos!! I made your pea pesto/dip last night and put it on a sandwich with lemon rosemary tofu + roasted carrots and onions. SO DELICIOUS. Also, ever since reading your post on Earthbound Farms, I get excited every time I buy something of theirs. Seems like such a cool company! For a sponsored post, I really like the way you wrote this.
December 17, 2013 | Unregistered CommenterErika
This looks incredibly delicious. I love the pistachio twist on this recipe. Your recipes are SO good and healthy. Wish more people blogged about health.
December 17, 2013 | Unregistered Commenterhoneywhatscooking
I've always wanted to try pistachios in my pesto...glad you tried it out for me first!
December 17, 2013 | Unregistered CommenterKatie
I've been in a bit of a dinner rut myself, but I think this recipe will definitely get me out of it. Thanks for sharing! What kind of salad or bread would you serve this with?
December 17, 2013 | Unregistered CommenterTess @ Tips Healthy Living
Wow, this looks absolutely incredible! Just perfect. Your photos are gorgeous, too by the way! :)
December 17, 2013 | Unregistered CommenterKatie @ Produce On Parade
@Elizabeth - I couldn't agree more and I'm about to roast potatoes with dinner tonight.

@Erika - So glad to hear you enjoyed the pea pesto! Your sandwich sounds phenomenal!

@Honeywhatscooking - Many thanks. :)

@Tess - You are most welcome! I'm not sure about using it on salad but you could definitely use it instead of a mayo-dressing for potato salad! Any type of toasted bread would be a delicious combo with this....particularly, anything really crusty. If you're gluten-free, I recommend toasting Udi's whole grain bread and slathering it on. :)

@Katie - Thank you for the sweet compliment, Katie!
December 17, 2013 | Registered CommenterAshley
I am dying to try rosemary in pesto!
yum!! love the twist on pesto-- I can't wait to try it!
December 18, 2013 | Unregistered CommenterLivi
Love the power greens blend! Now I have something new for it other than smoothies & salads!
December 18, 2013 | Unregistered CommenterJessica
I need this in my life.
December 20, 2013 | Unregistered CommenterKathryn
What a clever idea! Thanks for the inspiration for a fellow blogger who loves pasta :)
December 22, 2013 | Unregistered CommenterLindsey
Yum! I'm giving this a try this week!
January 12, 2014 | Unregistered CommenterSusan
Yuum. What a fantastic way to get some extra greens in.
August 25, 2014 | Unregistered Commentermar
I can't wait to try this recipe!! Is it possible to can the sauce?? If so how!
November 30, 2014 | Unregistered CommenterMegan

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