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Spinach and pistachio pesto over Rossi Pasta and shrimp!

Another Di Olivas original inspired by Giada

  1. 1/2 C (about two handfuls) of pistachio in a food processor with a little salt and our New Chilean Arbequina EVOO
  2. Pulse until the nuts break down a little… since they are a little tougher than pinenuts
  3. Fill processor with spinach and a little salt… pulse while adding more EVOO
  4. When thoroughly mixed and to your desired consistency, transfer to bowl and fold in by hand, a handful of freshly grated Parmesan!

Slightly sweet… nutty… delicious!

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