by Melanie A. Albert, intuitive cooking expert, author, speaker, Founder & CEO Experience Nutrition Group, LLC

As some of you are aware I’ve been studying in a Cooking Course with Plantlab Culinary and am currently recipe testing for the Final Project. The Second Course for my Project is Sprouted Spelt Flatbread. One of the components of the flatbread is a fresh green pesto to add color, texture, and a sharp flavor to the flatbread.

I invite you to use the Pistachio Pesto recipe as guide to intutively create your own pesto, with different nuts, such as walnuts or pecans, and different fresh herbs. Enjoy the pesto with flatbread, on a sweet potato, or even with a salad.

Green Pistachio Pesto


  • 2/3 cup pistachios, rough chopped
  • 1/2 cup fresh parsley, rough chopped
  • 1/2 cup spinach, roughly chopped
  • 1/3 cup extra virgin olive oil
  • 1/6 cup lemon juice
  • 1 garlic clove, minced
  • 1 tsp lemon zest


Simple Steps

Step 1: Gather your mise en place.


Step 2: Spin parsley and spinach in salad spinner to dry the leaves.

Step 3: Make your dressing with the olive oil, lemon, sea salt, and garlic. Start with 1 part acid (lemon), with 2 parts (olive oil), taste and balance with more oil or lemon. Add sea salt and minced garlic.


Step 4: Add the pistachios, parsley, spinach, and lemon zest to the dressing and toss.


Step 5: If you’d like the pesto more fine, pulse in a food processor for a minute or two.

Tonight I enjoyed the pesto with an Arugula Tomato Avocado Salad, with local Arizona farmer’s organic arugula, pea shoots, and mini-tomatoes. Added a few of my favorites olives, capers, and goat cheese.


Would love to see your pesto creations on our Facebook page:


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