The creamy, rich pistachios blend marvelously with the nutritious, brilliant green spinach. The resulting pesto is satisfyingly nutty, a little sweet, garlicky, with a hint of lime.
Wash the Spinach leaves thoroughly. Blanch the leaves in a pot of boiling water for a couple of minutes. Immediately plunge them in an ice bath (a bowl of cold water with ice). This will arrest cooking and keep the green color. Squeeze out the excess water and set aside.
On a sheet pan, line the pistachios in a single layer and bake them in the oven at 350F for 3 minutes till they are hot to touch. This will help when you grind them in the blender/food processor.
In a food processor or blender, pulse/coarsely grind together all the ingredients (greens, garlic, lime/lemon juice, pistachios, black peppercorns and salt). Drizzle in olive oil in a steady stream and blend until smooth.
Transfer the pesto to a bowl or bottle. If you are freezing, then transfer to an airtight container and top with more olive oil. It can be frozen up to 6 months. But I tell you, it doesn’t last that long in my house.