Unconventional Pesto: Sometimes You Just Gotta Use What You Have

Sometimes, creativity in the kitchen is born out of necessity. Classic pesto is typically made with basil and pine nuts, but what if you don’t have either? That’s when you embrace the art of using what’s already in your pantry. In this case, I swapped out the traditional ingredients for spinach and pistachios—and the result? A deliciously vibrant, nutty pesto that’s a perfect twist on the original!

Why It Works

Spinach adds a fresh, slightly earthy flavor that complements the richness of pistachios, and the combination gives the pesto a creamy texture that clings beautifully to pasta. The key is in balancing the flavors: garlic for a bit of sharpness, black pepper for a subtle kick, and olive oil to bring everything together. The best part? You can make this in under 10 minutes!

What you’ll need:

• 2 ½ cups of spinach/parsley blend or whatever dark greens you have

• ½ cup of pistachios

• 3 garlic cloves

• ½ cup olive oil

• ½ cup parmesan cheese

• ½ teaspoon black pepper

• ½ teaspoon salt

• 8 oz pasta of your choice

Instructions:

Blend everything except the pasta in a food processor until smooth. Feel free to add a bit more olive oil if you want the pesto a bit looser in texture. Toss with freshly cooked pasta, and voilà—a quick, flavorful meal!

Next time you’re out of a few ingredients, don’t rush to the store. See what you have on hand, get creative, and you might just surprise yourself! Enjoy!

Follow along on how I made it here on IG.

XOXO

Tiff