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Vibrant Year-Round Spinach Pesto – vegetarian recipe
Stav Kogan

Vibrant Year-Round Spinach Pesto

A vibrant, year-round spinach pesto that's rich, garlicky, and ready to satisfy your cravings, no summer harvest required. A perfect alternative when fresh basil isn't available.
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Servings: 2 Cup
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • (Makes 2 Cups / 480 ml)
  • 3 cups (90g / 3.17 oz) tightly packed fresh spinach, stems removed
  • 1 tablespoon (3g / 0.11 oz) dried basil
  • 4 cloves garlic, peeled
  • 1/4 cup (30g / 1.06 oz) walnuts, optional
  • 1/2 cup (120ml) extra virgin olive oil
  • 2/3 cup (65g / 2.29 oz) grated Parmesan cheese
  • 2 tablespoons (28g / 0.99 oz) butter, softened
  • 1/4 teaspoon (1.5g / 0.05 oz) salt, or to taste
  • 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.

Method
 

  1. Ensure the rinsed spinach is patted completely dry.
  2. Add the spinach, dried basil, garlic, walnuts, and olive oil to a high-speed blender or food processor.
  3. Blend until the mixture is smooth, pausing to scrape down the sides of the container as necessary to ensure everything is incorporated.
  4. Pour the blended pesto into a bowl.
  5. Stir in the grated Parmesan cheese by hand until just combined.
  6. Gently mix in the softened butter and salt until the pesto is creamy and well-blended.
  7. Taste and adjust seasoning if necessary before serving.

Nutrition

Calories: 120kcalCarbohydrates: 1gProtein: 2gFat: 12g

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