Description
This recipe amps up conventional basil pesto with a boost of spinach. It also uses walnuts instead of pine nuts, but either work here! You may also add in some parmesan or Romano cheese if you’d like.
Ingredients
Scale
- 2 cups fresh spinach, packed
- 2 cups fresh basil, packed
- 1/4 cup olive oil
- 1/4 cup walnuts or pine nuts
- 2 tsp (2 cloves) roasted or raw garlic, minced
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- In a small food processor/blender (or using a stone and mortar*) pulse/grind the spinach and basil together until roughly combined. Don’t over mix!
- Add in the olive oil and mix until combined.
- Add the walnuts, garlic, salt and pepper, and pulse until combined, but not pureed (the walnuts should be minced).
- Store in an airtight container in the fridge for up to a week.
Notes
*When basil gets torn or pureed in a blender it tends to bruise and oxidize, and can make your pesto appear darker/browner. Using a stone and mortar doesn’t damage the lead as much, and will give you a brighter/freshing looking pesto. However, blending is much faster… it’s your call!
For Nut Free: Replace the walnuts with sunflower seeds, and add cheese for extra bite and flavour!
Keywords: spinach basil pesto
