There’s something truly magical about the vibrant green hue and the bold, fresh flavors of Spinach Basil Pesto. This delightful sauce is not only versatile but also incredibly easy to whip up at home. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto will elevate your dishes to a whole new level. And the best part? You can adjust the ingredients to suit your palate perfectly. Let’s dive into why this recipe deserves a spot in your kitchen.
Why This Recipe is a Keeper
This Spinach Basil Pesto is a keeper for several reasons. First, it combines the classic flavors of basil with the nutritious boost of spinach, making it a healthier alternative to traditional pesto. The vibrant green color is not only eye-catching but also an indication of the fresh ingredients packed inside. Plus, the recipe is super adaptable. You can vary the nuts, cheese, or even the oil based on what you have on hand or to suit your dietary preferences. It’s a quick way to add flavor to your meals without the fuss.
Ingredient List
- 2 cups fresh spinach leaves – Baby spinach works best for a milder flavor.
- 1 cup fresh basil leaves – Use fragrant, fresh basil for maximum flavor.
- 1/2 cup nuts – Pine nuts are traditional, but walnuts or almonds are great alternatives.
- 1/2 cup grated Parmesan cheese – Opt for finely grated for better blending.
- 2-3 garlic cloves – Adjust based on your garlic preference.
- 1/2 cup olive oil – Extra virgin is ideal for its rich flavor.
- Salt and pepper – To taste.
Kitchen Gear Checklist
- Food processor or blender – Essential for mixing the ingredients smoothly.
- Measuring cups and spoons – For accurate ingredient measurements.
- Spatula – Useful for scraping down the sides of the processor.
- Storage container – A glass jar or airtight container for storing your pesto.
Build Spinach Basil Pesto Step by Step
Step 1: Gather Your Ingredients
Start by gathering all your ingredients. This makes the process smoother and ensures you have everything you need for your Spinach Basil Pesto.
Step 2: Prepare the Greens
Wash the spinach and basil leaves thoroughly to remove any dirt or grit. Pat them dry with a clean kitchen towel or use a salad spinner.
Step 3: Toast the Nuts
In a dry skillet over medium heat, lightly toast the nuts for about 3-5 minutes until they are golden and fragrant. This step enhances their flavor and adds a lovely depth to the pesto.
Step 4: Blend the Ingredients
In your food processor, combine the spinach, basil, toasted nuts, Parmesan cheese, and garlic. Pulse a few times until the mixture is coarsely chopped.
Step 5: Add Olive Oil
While the processor is running, slowly drizzle in the olive oil. This will help emulsify the ingredients and create a creamy texture. Stop to scrape down the sides as needed.
Step 6: Season to Taste
Once blended, taste your pesto and season with salt and pepper. You can also adjust the garlic or cheese based on your preference.
Step 7: Store and Enjoy
Transfer your Spinach Basil Pesto to a storage container. It can be used immediately or stored in the refrigerator for later use.
No-Store Runs Needed
- Fresh spinach and basil can often be found in your fridge, especially if you buy them for salads.
- Common pantry staples like nuts, olive oil, and garlic are usually on hand.
- If you don’t have Parmesan cheese, you can swap it with another hard cheese like Pecorino Romano.
Behind the Recipe
The origins of pesto can be traced back to Genoa, Italy, where it was traditionally made with basil, garlic, pine nuts, olive oil, and Parmesan cheese. This Spinach Basil Pesto recipe puts a twist on the classic by incorporating spinach, which not only adds a beautiful color but also boosts the nutritional profile. This variation makes it a great way to sneak in some extra greens, especially for those who might be hesitant to eat spinach otherwise. The flexibility of the recipe allows it to be adjusted according to taste preferences or ingredient availability, making it a go-to recipe for many home cooks.
Storage Pro Tips
To keep your Spinach Basil Pesto fresh, store it in an airtight container in the refrigerator. It should last for about a week. For longer storage, consider freezing it in ice cube trays. Once frozen, transfer the cubes to a zip-top bag, and you can pop them out as needed for quick meals. Drizzling a thin layer of olive oil over the top of the pesto before sealing can help prevent browning.
Frequently Asked Questions
Can I use other greens instead of spinach?
Absolutely! You can substitute spinach with kale, arugula, or even parsley for a different flavor profile. Just keep in mind that each green will alter the taste slightly.
Is it possible to make pesto nut-free?
Yes! You can omit the nuts entirely or substitute them with seeds like sunflower seeds or pumpkin seeds for a nut-free version of Spinach Basil Pesto.
How can I use pesto in my cooking?
Pesto is incredibly versatile. Toss it with pasta, use it as a spread on sandwiches, incorporate it into salad dressings, or drizzle it over grilled vegetables. You can even use it in recipes like Creamy Parmesan Tomato Tortellini With Spinach or Creamy Spinach Alfredo Chicken Roll Ups.
How long does homemade pesto last?
Homemade Spinach Basil Pesto will last in the refrigerator for about a week. If frozen, it can last up to six months, making it an excellent option for meal prep.
The Last Word
Creating your own Spinach Basil Pesto allows you to experience the freshness and flavor that store-bought versions often lack. With simple, wholesome ingredients, you can customize it to fit your tastes and dietary needs. Whether you’re enjoying it as a pasta sauce, sandwich spread, or dip, this pesto is sure to impress. So grab your food processor and get ready to blend your way to a delicious homemade treat that is bound to become a staple in your kitchen.
Spinach Basil Pesto
Ingredients
Equipment
Method
- Gather all your ingredients. This makes the process smoother and ensures you have everything you need for your Spinach Basil Pesto.
- Wash the spinach and basil leaves thoroughly to remove any dirt or grit. Pat them dry with a clean kitchen towel or use a salad spinner.
- In a dry skillet over medium heat, lightly toast the nuts for about 3-5 minutes until they are golden and fragrant.
- In your food processor, combine the spinach, basil, toasted nuts, Parmesan cheese, and garlic. Pulse a few times until the mixture is coarsely chopped.
- While the processor is running, slowly drizzle in the olive oil. This will help emulsify the ingredients and create a creamy texture. Stop to scrape down the sides as needed.
- Once blended, taste your pesto and season with salt and pepper. You can also adjust the garlic or cheese based on your preference.
- Transfer your Spinach Basil Pesto to a storage container. It can be used immediately or stored in the refrigerator for later use.
Notes
- Try substituting the nuts with seeds for a nut-free version.
- For a creamier texture, add more olive oil as needed.
- Store in an airtight container with a thin layer of olive oil on top to prevent browning.
