Dive into the vibrant world of flavors with Spinach Pesto, a fresh and nutritious twist on the classic basil pesto. This version incorporates the leafy goodness of spinach, combining it with the nutty depth of pine nuts and the richness of Parmesan cheese, all harmonized by the robustness of garlic and the fruity notes of olive oil. Perfect for dressing pasta, spreading on sandwiches, or as a dip, Spinach Pesto is versatile, easy to make, and packed with flavor.
Ingredients
- 2 cups fresh spinach leaves washed and dried, for a green, nutrient-rich base
- 1/2 cup Parmesan cheese grated, for a savory, umami kick
- 1/3 cup pine nuts toasted, for crunch and depth
- 2 cloves garlic minced, for aromatic sharpness
- 1/2 cup extra virgin olive oil for smoothness and richness
- Juice of 1 lemon for citrus brightness
- Salt and pepper to taste, for seasoning
Instructions
- Prep Ingredients: Ensure the spinach is thoroughly washed and patted dry. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, stirring often to prevent burning.
- Blend Spinach and Nuts: In a food processor, combine the spinach leaves and toasted pine nuts. Pulse a few times to chop finely.
- Add Garlic and Cheese: Add the minced garlic and grated Parmesan cheese to the food processor. Pulse again until everything is well combined and the mixture resembles a coarse paste.
- Emulsify with Olive Oil: With the food processor running on low, slowly drizzle in the extra virgin olive oil. Continue to process until the mixture becomes smooth and creamy. If necessary, stop to scrape down the sides with a rubber spatula.
- Season: Add the lemon juice, salt, and pepper to the pesto. Pulse a few more times to incorporate. Taste and adjust the seasoning as needed.
- Serve or Store: Use the pesto immediately with your favorite pasta, as a spread, or store it in an airtight container in the refrigerator for up to a week. To preserve the vibrant green color, you can top the pesto with a thin layer of olive oil before sealing.
Notes
- Adjusting Thickness: For a thinner pesto, add more olive oil. For a thicker spread, use less.
- Nut Variations: Substitute pine nuts with walnuts, almonds, or cashews for a different flavor profile.
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