This pesto makes a great dip, spread or topping. I like to use mine to drizzle on grilled chicken and pizzas. The spinach is so full of goodness and the pistachios are storehouse of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. Copper is an essential trace mineral that is required in neuro-transmission, metabolism, as well as red blood cell (RBC) synthesis. Pistachios are an excellent source of vitamin E and B-complex group vitamins.
1 cup firmly packed baby spinach
1/4 flaxseed oil
Juice 1 lemon
Pepper and salt to taste
Green tea- as required to get the consistency you want
Use a stick mixer or small food processor, process spinach, lemon juice and oil until combined, add pistachios and pulse. Season with salt and pepper and add green tea and continue pulsing until you get the consistency you want.