Spinach, Pistachio, And Porcini Pesto

Wild ramp pesto

Updated Sep 26, 2017 @ 12:31 pm

This recipe is from excerpted from Mastering Sauces by Susan Volland.

Spinach, Pistachio, And Porcini Pesto

  • Serves: 4
  • Prep Time:
  • PRINT Print This Recipe


  • 1/2 cup salted, roasted pistachio meats
  • 2 garlic cloves
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon porcini mushroom powder (dried porcinis finely ground in a spice mill or coffee grinder)
  • 4 cups loosely packed baby spinach
  • 1/4 cup extra-virgin olive oil


  1. Place salted, roasted pistachio meats, garlic cloves, finely grated lemon zest, porcini mushroom powder in the bowl of a food processor. Grind to a coarse paste.
  2. Scrape the sides of the bowl clean and add baby spinach.
  3. Pulse until the leaves and nuts are evenly mixed.
  4. Gradually add 1/4 cup extra-virgin olive oil in a stream until the mixture is a paste. Season with additional salt and pistachio oil (optional) to taste.
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