Basil and Spinach Pesto

If you’re looking for a vibrant, flavorful addition to your meals, look no further than this Basil and Spinach Pesto. Bursting with fresh ingredients, this pesto is not only easy to whip up but also incredibly versatile. Whether you’re tossing it with pasta, spreading it on sandwiches, or drizzling it over grilled vegetables, this pesto will elevate any dish. Let’s dive into the details of this delightful recipe that’s sure to become a staple in your kitchen.

Why It’s Crowd-Pleasing

There’s something about the combination of basil and spinach that creates a rich, yet light, flavor profile. The freshness of the herbs mixed with the nuttiness of pine nuts and the creaminess of cheese creates an irresistible blend that can please the pickiest of eaters. This pesto is not just a sauce; it’s a culinary experience. Plus, it’s quick to prepare, making it a perfect option for weeknight dinners or entertaining guests.

What Goes In

To create this tasty Basil and Spinach Pesto, you’ll need the following ingredients:

• 1 cup fresh basil, packed
• 1 cup baby spinach, packed
• 2 garlic cloves
• 1/2 cup pine nuts
• 1/4 teaspoon black pepper
• Kosher or sea salt to taste
• 3/4 cup Pecorino Romano cheese, grated (can substitute with Parmesan cheese)
• 3/4 cup extra virgin olive oil

These fresh ingredients come together to create a pesto that is not only delicious but also nutritious, making it a perfect addition to your meals.

Equipment at a Glance

To make your Basil and Spinach Pesto, you will need a few essential tools:

• Food processor: This will help blend all your ingredients smoothly.
• Measuring cups and spoons: For accurate ingredient measurements.
• Spatula: To scrape down the sides of the food processor and ensure everything is well mixed.
• Storage container: For keeping your pesto fresh in the fridge.

Cook Basil and Spinach Pesto Like This

Now that you have your ingredients and equipment ready, let’s walk through the steps to make your Basil and Spinach Pesto.

Step 1: Prepare the Ingredients

Start by washing your fresh basil and baby spinach thoroughly under cold water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.

Step 2: Toast the Pine Nuts

In a small skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Keep a close eye on them to prevent burning.

Step 3: Blend the Ingredients

In your food processor, combine the fresh basil, baby spinach, toasted pine nuts, garlic cloves, black pepper, and a pinch of salt. Pulse the mixture a few times until it’s coarsely chopped.

Step 4: Add Cheese and Olive Oil

With the food processor running, slowly drizzle in the extra virgin olive oil. This will help emulsify the ingredients and create a smooth pesto. Once combined, add the grated Pecorino Romano cheese (or Parmesan) and pulse until everything is well incorporated. Taste and adjust seasoning with more salt or pepper if desired.

Step 5: Store the Pesto

Transfer the pesto to a clean storage container. You can drizzle a little extra olive oil on top to prevent browning. Cover and refrigerate if you’re not using it right away.

Seasonal Ingredient Swaps

Feel free to experiment with your Basil and Spinach Pesto by swapping in seasonal ingredients. Here are some ideas:

• Nut alternatives: Try walnuts, almonds, or cashews instead of pine nuts for a different flavor.
• Herb variations: Substitute parsley or cilantro for some of the basil for a unique twist.
• Cheese options: Swap Pecorino Romano with nutritional yeast for a vegan version.
• Greens: Use kale or arugula instead of spinach for a peppery kick.

Troubles You Can Avoid

Making pesto should be a joyous experience, but here are some common pitfalls to watch out for:

• Over-blending: Avoid turning your pesto into a puree. You want it to be slightly chunky for the best texture.
• Using old ingredients: Always use fresh herbs and nuts for the best flavor.
• Too much garlic: If you prefer a milder taste, start with one garlic clove and adjust to your liking.
• Omitting salt: Salt enhances the flavors in your pesto, so don’t skip it!

Cooling, Storing & Rewarming

To keep your Basil and Spinach Pesto fresh and tasty, consider the following:

Store the pesto in an airtight container in the refrigerator for up to one week. If you want to keep it longer, consider freezing it in ice cube trays and transferring the cubes to a freezer bag for up to three months. When you’re ready to use it, simply thaw in the fridge overnight or toss it into a warm pasta dish, where the heat will help it melt and distribute its flavor.

Frequently Asked Questions

Can I use other greens besides spinach?

Absolutely! Kale, arugula, or even Swiss chard can be great substitutes for spinach. Each will provide a different flavor profile.

How do I make my pesto vegan?

To make your Basil and Spinach Pesto vegan, simply replace the cheese with nutritional yeast and adjust the seasoning to your taste.

Can I use this pesto in recipes other than pasta?

Definitely! This pesto is versatile. You can spread it on sandwiches, use it as a dip for veggies, or drizzle it over grilled meats and fish.

What’s the best way to serve pesto?

Pesto is best served fresh! Toss it with hot pasta, spread it on crusty bread, or use it as a topping for baked dishes like Baked Chicken Pesto Alfredo Casserole for a delicious burst of flavor.

Weekend Projects

If you enjoy making your own sauces and dips, here are some related recipes you might want to try:

• Creamy Spinach Alfredo Penne – A comforting pasta dish that pairs beautifully with pesto.
• Spinach Artichoke Lasagna Bake – A hearty, cheesy dish that showcases the richness of spinach.

Next Steps

Now that you have all the information you need to create a delicious Basil and Spinach Pesto, it’s time to get cooking! Gather your ingredients, follow the steps, and enjoy the burst of fresh flavors that this pesto brings to your meals. Don’t hesitate to share your experiences and variations with friends and family, as they’ll surely want to join in on the pesto love. Happy cooking!