{"id":880,"date":"2012-12-20T19:56:34","date_gmt":"2012-12-21T02:56:34","guid":{"rendered":"http:\/\/realfoodchronicles.maoomba.com\/?p=880"},"modified":"2016-04-23T19:48:51","modified_gmt":"2016-04-24T01:48:51","slug":"parsley-pistachio-pesto-spaghetti-squash","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/parsley-pistachio-pesto-spaghetti-squash\/","title":{"rendered":"Parsley Pistachio Pesto + Spaghetti Squash"},"content":{"rendered":"<p>Pesto \u2013 from the Italian word <em>pestare<\/em>\u2026to pound or crush (which is how it is typically made) \u2013 is a powerfully good thing. \u00a0While the original is a m\u00e9lange of garlic, basil, pine nuts, cheese, olive oil, pesto can be made with just about any fresh, leafy\u00a0herbs and raw nuts.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-881\" src=\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/1-pesto-ingredients.jpg\" alt=\" pesto ingredients\" width=\"650\" height=\"433\" srcset=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/1-pesto-ingredients.jpg 650w, https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/1-pesto-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p>Italian parsley, shelled pistachios,and roasted (instead of raw) garlic were what I had on hand, so that\u2019s what I used.\u00a0 It was tangy and a bit pungent! \u00a0Of course, I had added way too much garlic \u2013 a tendency that my husband and I share. \u00a0For the recipe below, I cut it down. \u00a0My advice: start with one clove and let the pesto sit for a few minutes before tasting so that the flavors have \u00a0a chance to blend. \u00a0If it\u2019s not strong enough for you, add more.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-882\" src=\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/2-blend-pesto.jpg\" alt=\"2 blend pesto\" width=\"650\" height=\"433\" srcset=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/2-blend-pesto.jpg 650w, https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/2-blend-pesto-300x200.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p>The only real tricks to making blender pesto are that you should wait to mix the oil in after all other ingredients are combined and that you will need to occasionally scrape down the sides to make sure that everything blends together well.<\/p>\n<p>To\u00a0store it for a while, place the pesto in an airtight container, cover the top of the pesto with olive oil (it seals in flavor and freshness), and refrigerate it.<\/p>\n<p><style>\n    #zrdn-recipe-container {background-color:rgba(0,0,0,0);}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #f37226;\n                color: #f37226;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #f37226;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #f37226;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#f37226;\n            }\n       #zrdn-recipe-container {border-style:dotted;}#zrdn-recipe-container a {color:#f37226;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container {border-radius:0px;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-10 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Parsley Pistachio Pesto + Spaghetti Squash<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-actions\"  >\n\t\n\t<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\">\n            <img decoding=\"async\" src=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Print this recipe\">\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-author\"  ><div class=\"zrdn-avatar\"><span class=\"avatar-container\"><img alt='Stormy' src='https:\/\/secure.gravatar.com\/avatar\/6578dd7e2782b5d6ede3f810494787588059c511d40928d463092ff3b8456caf?s=96&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/6578dd7e2782b5d6ede3f810494787588059c511d40928d463092ff3b8456caf?s=192&#038;d=mm&#038;r=g 2x' class='avatar avatar-96 photo' height='96' width='96' \/><\/span><\/div>    <div class=\"zrdn-date\">December 20, 2012<\/div>\n    <div class=\"zrdn-author-name\"><span class=\"zrdn-author-by\">by&nbsp;<\/span><span class=\"zrdn-element_author\"><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/author\/rfct0rm\/\">Stormy<\/a><\/span><\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-category\"  >\t<div class=\"zrdn-cuisine-category-divider\"><\/div>\n    <span class=\"zrdn-recipe-label zrdn-category-label\">Category<\/span>\n    <span class=\"zrdn-element_category\">\n\t        <a class=\"zrdn-category-item\" href=\"https:\/\/www.stormysweitzer.com\/recipes\/category\/main-dishes\/\">Main Dishes<\/a>\n        <\/span>\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-summary\"  >    While pesto is typically made with a mortar and pestle, a food processor or high-speed blender works best with this recipe. The pistachios are less fatty than pine nuts, and so they are a little harder in texture and more difficult to grind by hand. This recipe makes ~1 \u00bd cups of pesto and is dairy-free.\r\nAuthor: Stormy Sweitzer | The Real Food Chronicles\r\nRecipe type: Condiment\r\nCuisine: Italian\r\nServes: 12<br><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\n\n\n\n\n\n\n\n\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image  zrdn-element_recipe_image\">\n            <img loading=\"lazy\" decoding=\"async\" width=\"650\" height=\"433\" src=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/4-pesto-serve-in-a-dish.jpg\" class=\"attachment-zrdn_recipe_image_main size-zrdn_recipe_image_main\" alt=\"parsley pesto\" srcset=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/4-pesto-serve-in-a-dish.jpg 650w, https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/4-pesto-serve-in-a-dish-300x200.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/>\t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>1 bunch Italian parsley, washed, dried and de-stemmed\r<\/li>\n\n            \n            <li>\u00bd cup shelled, raw pistachios (or pine nuts)\r<\/li>\n\n            \n            <li>1 clove of garlic (to start. Add more if you like.)\r<\/li>\n\n            \n            <li>2 Tbsp fresh-squeezed lemon juice\r<\/li>\n\n            \n            <li>\u00bd tsp salt\r<\/li>\n\n            \n            <li>Fresh ground black pepper to taste\r<\/li>\n\n            \n            <li>\u2153 cup extra virgin olive oil<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>Add all ingredients except olive oil to blender or food processor. Chop all ingredients until well blended \u2013 it will have a coarse texture.\r<\/li>\n\t\t\n\t\t            <li>Add the olive oil and blend again to incorporate everything.\r<\/li>\n\t\t\n\t\t            <li>Use immediately or store in the fridge in an airtight container \u2013 covering the pesto with a layer of olive oil to keep ingredients fresh.<\/li>\n\t\t<\/ol><\/div>\n<div class=\"zrdn-block-wrap zrdn-nutrition_label\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-tags\"  >    <h4 class=\"zrdn-tags-label zrdn-recipe-label\">Tags<\/h4>\n\t<div class=\"zrdn-tags-container\">\t\t\t<div class=\"zrdn-tag-item\">\n\t\t\t\t<strong><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/tag\/condiment\/\">condiment<\/a><\/strong>,\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"zrdn-tag-item\">\n\t\t\t\t<strong><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/tag\/easy\/\">easy<\/a><\/strong>,\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"zrdn-tag-item\">\n\t\t\t\t<strong><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/tag\/italian\/\">Italian<\/a><\/strong>,\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"zrdn-tag-item\">\n\t\t\t\t<strong><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/tag\/nuts\/\">nuts<\/a><\/strong>,\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"zrdn-tag-item\">\n\t\t\t\t<strong><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/tag\/parsley\/\">parsley<\/a><\/strong>,\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"zrdn-tag-item\">\n\t\t\t\t<strong><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/tag\/pesto\/\">pesto<\/a><\/strong>\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 \u00a9 Copyright, Stormy Sweitzer: The Real Food Chronicles, a Maoomba Project\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  >  <a class=\"zrdn-printed-permalink\" href=\"https:\/\/www.stormysweitzer.com\/recipes\/parsley-pistachio-pesto-spaghetti-squash\/\" title=\"Permalink to Recipe\">https:\/\/www.stormysweitzer.com\/recipes\/parsley-pistachio-pesto-spaghetti-squash\/<\/a>\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"While pesto is typically made with a mortar and pestle, a food processor or high-speed blender works best with this recipe. The pistachios are less fatty than pine nuts, and so they are a little harder in texture and more difficult to grind by hand. This recipe makes ~1 \\u00bd cups of pesto and is dairy-free. Author: Stormy Sweitzer | The Real Food Chronicles Recipe type: Condiment Cuisine: Italian Serves: 12\",\"image\":\"https:\\\/\\\/www.stormysweitzer.com\\\/recipes\\\/wp-content\\\/uploads\\\/2016\\\/04\\\/4-pesto-serve-in-a-dish.jpg\",\"recipeIngredient\":[\"1 bunch Italian parsley, washed, dried and de-stemmed\\r\",\"\\u00bd cup shelled, raw pistachios (or pine nuts)\\r\",\"1 clove of garlic (to start. Add more if you like.)\\r\",\"2 Tbsp fresh-squeezed lemon juice\\r\",\"\\u00bd tsp salt\\r\",\"Fresh ground black pepper to taste\\r\",\"\\u2153 cup extra virgin olive oil\"],\"name\":\"Parsley Pistachio Pesto + Spaghetti Squash\",\"recipeCategory\":\"Main Dishes\",\"recipeCuisine\":null,\"nutrition\":{\"@type\":\"NutritionInformation\",\"transFatContent\":null,\"cholesterolContent\":null},\"cookTime\":null,\"prepTime\":null,\"recipeInstructions\":[\"Add all ingredients except olive oil to blender or food processor. Chop all ingredients until well blended \\u2013 it will have a coarse texture.\\r\",\"Add the olive oil and blend again to incorporate everything.\\r\",\"Use immediately or store in the fridge in an airtight container \\u2013 covering the pesto with a layer of olive oil to keep ingredients fresh.\"],\"keywords\":\"condiment,easy,Italian,nuts,parsley,pesto\",\"author\":{\"@type\":\"Person\",\"name\":\"Stormy\"}}<\/script><\/div>\n\n<\/div>\n<\/div><\/p>\n<p>You can use the pesto in spaghetti squash, as a coating for broiled fish, as a dip with raw vegetables, or in any other recipe calling for pesto.<\/p>\n<p>We ended up mixing a cup of the pesto into roasted spaghetti squash, with roasted red peppers and onions.\u00a0 The next day I topped off leftovers with some cooked shrimp. \u00a0Very easy and very good, although I think a basil pesto would have worked better with the peppers.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-886\" src=\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/6-stir-pesto-into-spaghetti-squash.jpg\" alt=\"6 stir pesto into spaghetti squash\" width=\"650\" height=\"433\" srcset=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/6-stir-pesto-into-spaghetti-squash.jpg 650w, https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/6-stir-pesto-into-spaghetti-squash-300x200.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-887\" src=\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/7-cut-peppers-into-spaghetti-squash.jpg\" alt=\"7 cut peppers into spaghetti squash\" width=\"650\" height=\"433\" srcset=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/7-cut-peppers-into-spaghetti-squash.jpg 650w, https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/7-cut-peppers-into-spaghetti-squash-300x200.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-889\" src=\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/9-pepper-pesto-spaghetti-squash.jpg\" alt=\"pepper pesto spaghetti\" width=\"650\" height=\"433\" srcset=\"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/9-pepper-pesto-spaghetti-squash.jpg 650w, https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/9-pepper-pesto-spaghetti-squash-300x200.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pesto \u2013 from the Italian word pestare\u2026to pound or crush (which is how it is typically made) \u2013 is a powerfully good thing. \u00a0While the original is a m\u00e9lange of garlic, basil, pine nuts, cheese, olive oil, pesto can be made with just about any fresh, leafy\u00a0herbs and raw nuts. Italian parsley, shelled pistachios,and roasted&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.stormysweitzer.com\/recipes\/parsley-pistachio-pesto-spaghetti-squash\/\">Read More<\/a><\/div>\n","protected":false},"author":2,"featured_media":884,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[105,57,106,38,84,107],"class_list":["post-880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-condiment","tag-easy","tag-italian","tag-nuts","tag-parsley","tag-pesto"],"jetpack_featured_media_url":"https:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/4-pesto-serve-in-a-dish.jpg","_links":{"self":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/comments?post=880"}],"version-history":[{"count":1,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/880\/revisions"}],"predecessor-version":[{"id":890,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/posts\/880\/revisions\/890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/media\/884"}],"wp:attachment":[{"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/media?parent=880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/categories?post=880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stormysweitzer.com\/recipes\/wp-json\/wp\/v2\/tags?post=880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}