(vegan, gluten free)
Pesto is a staple in many dishes; Use it in pasta, wraps, sandwiches, as a dip for crackers and veggies, or even on pizza! 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!
makes around 1 cup of pesto
- 2 cups spinach, packed
- 2 cups fresh basil, packed
- 1/4 cup extra virgin olive oil
- 1/4 cup walnuts (or pine nuts)
- 2 tsp (2 cloves) garlic*, minced
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 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.
*You may used roasted or raw garlic.
**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 leaf as much, and will give you a brighter/fresher looking pesto. However, blending is much faster… it’s your call!
FOR NUT FREE:
- replace the walnuts with sunflower seeds
- add cheese for extra bite!