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Parsley-Pistachio-Lemon Pesto

Yields2.5 ServingsPrep Time15 minsTotal Time15 mins

Bright, herbaceous, lemony, and nutty, this pesto dresses up wraps, salads, potatoes, eggs, and pasta with a ton of bioavailable nutrients!

 1 large bunch of parsley, stems removed
 2 cups fresh spinach (organic)
 2 tbsp The Crescent Olive's Milanese Gremolata olive oil
 20 salted, roasted pistachios (shelled)
 1 garlic clove, minced
 1 small lemon, juiced (1/2 lemon if large)
 ¼ cup water
1

Place greens in high-speed blender, then add remaining ingredients. Process about 1 minute, until creamy!
Serve immediately or refrigerate in sealed container for 48 hours.

Nutrition Facts

Serving Size 1/2 cup

Servings 2.5