Cilantro Pistachio Pesto

• 2 cups cilantro (chopped)
• 2 cups baby spinach
• ¼ cup parsley (chopped)
• 2 jalapeños
• 2 cloves garlic (minced)
• ⅓ cup lemon juice
• ½ cup shelled pistachios
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (coarse, freshly cracked)
• ½ cup avocado oil

Instructions

1. Build the Base: Add the pistachios, jalapeños, garlic, and about 2 tablespoons of the avocado oil to a food processor. Blend until a smooth paste begins to form.½ cup pistachios, 2 jalapeños, 2 cloves garlic, 2 tbsp avocado oil
2. Add the Greens: Add the cilantro, parsley, spinach, lemon juice, kosher salt, and black pepper. Blend until the greens are finely chopped.2 cups cilantro, ¼ cup parsley, 2 cups spinach, ⅓ cup lemon juice, 1 tsp kosher salt, ½ tsp black pepper
3. Emulsify the Pesto: With the processor running, slowly drizzle in the remaining avocado oil until the pesto becomes smooth and creamy.remaining avocado oil
4. Store: Transfer to an airtight container. Pour a thin layer of avocado oil over the surface before refrigerating to help preserve the bright green color.