AuthorGypsyCategorySauces & DipsDifficultyBeginnerSpinach pesto is a versatile condiment that adds a burst of flavour to a variety of dishes, from pasta to sandwiches to salads. Experiment with different ingredients and variations to customize the pesto to your taste preferences.
Toast the nuts (optional): If desired, lightly toast the walnuts / sunflower seeds / pine nuts in a dry pan over medium heat until they are golden brown and fragrant. This will enhance their flavour.
Prepare the spinach and basil: Wash the spinach and basil leaves thoroughly and dry them well using a salad spinner or paper towels. Remove any tough stems from the spinach and basil leaves.
Combine ingredients: In a food processor or blender, combine the spinach, basil, toasted nuts (if using), garlic cloves, and grated Parmesan cheese.
Pulse until finely chopped: Pulse the mixture a few times until the ingredients are finely chopped and well combined. Scrape down the sides of the bowl or blender as needed to ensure even blending.
Add olive oil: With the food processor or blender running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. You may need to add more or less olive oil depending on your preference.
Season to taste: Taste the pesto and season with salt and pepper to taste. Keep in mind that the Parmesan cheese already adds saltiness, so you may not need to add much additional salt.
Serve or store: Transfer the spinach pesto to a jar or airtight container and refrigerate until ready to use. It can be stored in the refrigerator for up to one week. Alternatively, you can use the pesto immediately by tossing it with cooked pasta, spreading it on sandwiches or wraps, or using it as a sauce for grilled meats or vegetables.
Enjoy: Use the spinach pesto as a flavorful topping or ingredient in your favorite dishes, and enjoy the fresh, vibrant flavors of this homemade sauce!
Ingredients
Directions
Toast the nuts (optional): If desired, lightly toast the walnuts / sunflower seeds / pine nuts in a dry pan over medium heat until they are golden brown and fragrant. This will enhance their flavour.
Prepare the spinach and basil: Wash the spinach and basil leaves thoroughly and dry them well using a salad spinner or paper towels. Remove any tough stems from the spinach and basil leaves.
Combine ingredients: In a food processor or blender, combine the spinach, basil, toasted nuts (if using), garlic cloves, and grated Parmesan cheese.
Pulse until finely chopped: Pulse the mixture a few times until the ingredients are finely chopped and well combined. Scrape down the sides of the bowl or blender as needed to ensure even blending.
Add olive oil: With the food processor or blender running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. You may need to add more or less olive oil depending on your preference.
Season to taste: Taste the pesto and season with salt and pepper to taste. Keep in mind that the Parmesan cheese already adds saltiness, so you may not need to add much additional salt.
Serve or store: Transfer the spinach pesto to a jar or airtight container and refrigerate until ready to use. It can be stored in the refrigerator for up to one week. Alternatively, you can use the pesto immediately by tossing it with cooked pasta, spreading it on sandwiches or wraps, or using it as a sauce for grilled meats or vegetables.
Enjoy: Use the spinach pesto as a flavorful topping or ingredient in your favorite dishes, and enjoy the fresh, vibrant flavors of this homemade sauce!
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