SPINACH-BASIL PESTO
This pesto is so simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try roughly chopping them to add a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic - your guests will thank you too! You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.
Provided by Tara Parker-Pope
Time 30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
- Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink.
- Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
- Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 18 milligrams, Sugar 0 grams
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RAYMOND HOOVER
[email protected]This pesto is the perfect addition to my summer salads. It's light and refreshing, and it really brings out the flavors of the other ingredients.
Afonja Hephzibah
[email protected]I'm not a big fan of basil, so I used cilantro instead. It was still really good!
Majid Maher
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends.
Md Romgan
[email protected]I'm allergic to pine nuts, so I used walnuts instead. It turned out just as good!
Enwerem Emeka
[email protected]This pesto is a bit bland for my taste. I think I'll add some extra garlic and red pepper flakes next time.
Mohammadsamsoor Tareen
[email protected]I love this recipe because it's so quick and easy to make. I always have the ingredients on hand, so it's a great last-minute meal.
Alexis Truett
[email protected]This pesto is so versatile! I've used it on pasta, pizza, and even as a dip for vegetables. It's always a hit.
Ayabonga Ayah
[email protected]I'm not sure what I did wrong, but my pesto turned out really oily. I think I might have added too much olive oil.
Shawn sanady
[email protected]This recipe is a great way to use up leftover spinach. I also added some arugula, and it turned out great.
Mahamodul Hasan Rahat
[email protected]Not a fan. The spinach flavor was too strong for me. I think I'll stick to traditional pesto next time.
Qhawekazi Mbhele
[email protected]Easy to make and delicious. I added a little extra garlic and Parmesan cheese, and it was perfect. My family loved it.
Ridwan Abdi
[email protected]This pesto is amazing! I used it on pasta, and it was the best pesto I've ever had. The flavors of the spinach and basil are perfectly balanced, and the pine nuts add a nice crunch. I will definitely be making this again.