A simple, quick, and healthier twist on your standard pesto. In under 15 minutes you can whip up this delicious Italian paste to utilize in so many different ways.
I've always been a pesto fan, but never made it from scratch until recently. I'm telling you, there is no going back! Fresh pesto tastes completely different from store-bought. It's also nice to be aware of every ingredient that goes into your food. There are a few good brands that I'll buy when I don't want to put in the effort. But finding them, especially on the road, can be a challenge. The good thing about pesto, aside from it being simple and delicious, is that you can make it in larger batches. It'll freeze for up to 6 months. From soups, salads, and marinades to delicious butters, this nine-ingredient pesto holds many possibilities.
Spinach & Walnut Peso
3 cups Spinach (packed)
1 1/2 cups Basil (packed)
3 Garlic Cloves
1 1/4 tsp Salt
1/2 tsp Pepper
1/2 tsp Sugar
1/2 cup Walnuts (toasted optional)
3/4 cup Extra Virgin Olive Oil
1/2 cup Parmesan
In a food processor, add spinach and pulse until chopped.
Next, add basil. Again, pulse until chopped.
Add your garlic cloves, salt, pepper, and sugar. Then pulse.
Add walnuts. Pulse again until chopped and combined.
While holding down the pulse button, slowly add the extra virgin olive oil through the feeding tube until all ingredients are blended and thoroughly combined.
Lastly, add parmesan and pulse until combined.
Make sure spinach and basil are washed and cleaned before using.
Pesto can be divided, stored, and frozen for up to 6 months.
If refrigerating, be sure to cover the surface with Saran wrap to prevent oxidization. It should last up to a week refrigerated.
Need Pairing Ideas?
I love a classic chicken pesto pasta with blistered cherry tomatoes. You can also use it as a spread on a sandwich, top vegetables like potatoes and broccoli, or even as a base sauce on pizza.
Traditional pesto utilizes pine nuts, but I've also seen almonds substituted. Or, you can omit nuts altogether. You can also substitute spinach for kale or arugula. A dash of red pepper flakes will also give a spicy kick.