Is there anything more heartbreaking than a winter pesto craving with no fresh basil in sight? We’ve all been there—either the garden is dormant or that precious frozen stash ran out way too fast. But don’t despair! This vibrant, year-round spinach pesto is here to save the day. It’s rich, garlicky, and ready to satisfy your cravings, no summer harvest required.
Ingredients
• (Makes 2 Cups)
• 3 cups (90g) tightly packed fresh spinach, stems removed
• 1 tablespoon (3g) dried basil
• 4 cloves garlic, peeled
• 1/4 cup (30g) walnuts, optional
• 1/2 cup (120ml) extra virgin olive oil
• 2/3 cup (65g) grated Parmesan cheese
• 2 tablespoons (28g) butter, softened
• 1/4 teaspoon (1.5g) salt, or to taste
Instructions
1. Ensure the rinsed spinach is patted completely dry. Add the spinach, dried basil, garlic, walnuts, and olive oil to a high-speed blender or food processor.
2. Blend until the mixture is smooth, pausing to scrape down the sides of the container as necessary to ensure everything is incorporated.
3. Pour the blended pesto into a bowl. Stir in the grated Parmesan cheese by hand until just combined.
4. Gently mix in the softened butter and salt until the pesto is creamy and well-blended.
5. Taste and adjust seasoning if necessary before serving.
Nutritional Information
• Serving Size: 2 tablespoons
• Calories: 120
• Fat: 12g
• Carbohydrates: 1g
• Protein: 2g
• Sodium: 150mg
• (Note: Values are approximate and can vary based on used.)
Pro Tips
• For a silky pasta sauce, reserve a few tablespoons of the hot pasta water and stir it into the pesto to thin it to your desired consistency.
• To store in the refrigerator for up to 2 weeks, transfer the pesto to an airtight container and pour a thin layer of olive oil over the surface to prevent oxidation.
• For freezing, prepare the pesto without the cheese and butter. Thaw completely before stirring in the cheese and butter just before serving.
• Lightly toast the walnuts in a dry skillet for 3-5 minutes before blending to unlock a deeper, nuttier flavor.
FAQ
Q: How can I make this spinach pesto vegan
A: To make this recipe vegan, substitute the Parmesan cheese with 1/3 cup of nutritional yeast or your favorite store-bought vegan Parmesan. Replace the softened butter with a high-quality vegan butter or an additional 2 tablespoons of olive oil for a similar creamy texture.
Q: Can I make this pesto nut-free
A: Absolutely. The walnuts are optional. For a nut-free version, you can simply omit them. If you still want a similar texture and richness, try substituting the walnuts with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas).
Q: Is this spinach pesto a good source of protein
A: This pesto provides about 2 grams of protein per serving, primarily from the cheese and walnuts. To create a higher-protein vegetarian meal, toss this pesto with protein-rich pasta, chickpeas, white beans, or grilled tofu.
Q: What is the best way to store this vegetarian pesto
A: For short-term storage, place the pesto in an airtight container, cover the surface with a thin layer of olive oil to prevent browning, and refrigerate for up to 2 weeks. For long-term storage, freeze the pesto without the cheese and butter in an ice cube tray or freezer-safe container. Thaw before stirring in the cheese and butter.
