After reading a few recipes for Pesto recipes I decided to jump in and prepare my own concoction with ingredients in-house!  Pistachios have always been good substitute for Pine Nuts in traditional pesto, good place to start.  Mint, parsley and spinach all good candidates, also lemon looks like a good way to go with the greens for more brightness.

I created the recipe and decided to toss it with pasta, crispy prosciutto, and peas. But I wanted a creamy sauce so looked at the plain Greek Yogurt as a way to make that happen.   When I realized that I didn’t have enough long fusilli for both of us I added a medium spiralized zucchini and we had an amazing meal!

Here’s the recipe for the pesto, the lemon brings a completely different layer to the flavors and the yogurt, to make it a creamy sauce, is just brilliant!!

Pistachio-Mint-Spinach Pesto with Greek Yogurt

Servings 4

1/2      cup           packed fresh mint

1          cup           packed baby spinach — stemmed

1/3      cup           packed fresh parsley

2          tsps           lemon rind — finely grated

2          tbsps       lemon juice

1/2      cup           Parmigiano-Reggiano cheese — grated

2          cloves      garlic — coarsely chopped

1/4      cup           dry-roasted unsalted pistachios

1/2       tsp            kosher salt

3          tbsp          olive oil

1/2      cup           2% plain Greek Yogurt

Drop the garlic cloves thru the feed tube of a food processor while it is running.  Once fully chopped; add  pistachios, and process until finely chopped. Add the mint, parsley, and spinach, pulse a few times to coarsely chop then add lemon zest, cheese and salt; pulse to combine. Add lemon juice and pulse twice to combine then with machine running add 3 tablespoons oil; process until blended.

Just before adding pesto to pasta stir in yogurt.


For our dinner I sauteed a chopped shallot, added the spiralized zucchini, crisped and crumbled prosciutto, defrosted frozen peas, boiled pasta and 1/2 cup pasta water, once combined I stirred in the pesto and yogurt and served in warmed pasta bowls with garlic bread!  Dinner was declared a requested rotation addition!


Eat Well….Be Well!!

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