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Spinach pesto.

Spinach Pesto with Fresh Basil (10 Minutes)

Allie Hagerty
This spinach pesto is made with baby spinach,fresh basil, pine nuts, Parmigiano Reggiano, Pecorino Romano, and good oliveoil for a sauce that is slightly milder than traditional pesto but just asdeeply flavored. Ready in 10 minutes in a food processor with no cookingrequired. Toss with pasta, spoon over fish, or spread on crostini.
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Prep Time 10 minutes
Total Time 10 minutes
Course Pasta, Sauce
Servings 24 servings

Equipment

  • food processor
  • Measuring Cups and Spoons
  • spatula

Ingredients
  

  • 1 cup packed baby spinach 36 g
  • ½ cup packed fresh basil 18 g
  • ½ cup pine nuts 75 g
  • 1 clove garlic peeled
  • 1 cup freshly grated Parmesan cheese 126 g
  • ½ cup freshly grated Pecorino Romano cheese 50 g
  • 7 tablespoons extra virgin olive oil 74 g
  • ¼ teaspoon kosher salt

Instructions
 

  • In the bowl of a food processor, add the baby spinach, basil, pine nuts, garlic, and a pinch of kosher salt. Pulse until finely chopped.
    1 cup packed baby spinach, ½ cup packed fresh basil, ½ cup pine nuts, 1 clove garlic, ¼ teaspoon kosher salt
  • Add the Parmesan and Pecorino Romano, then pulse again until everything is well combined.
    1 cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese
  • With the food processor running, slowly pour in the olive oil in a steady stream.
    7 tablespoons extra virgin olive oil
  • Continue blending until the pesto reaches a creamy consistency.
  • Add more salt or a squeeze of lemon juice, if desired.

Notes

Dry your greens thoroughly. Both the spinach and basil need to be completely dry before going into the processor. Excess moisture dilutes the pesto and makes it watery.
Toast the pine nuts. Two minutes in a dry skillet over medium heat until golden adds a nuttier, deeper flavor that makes a real difference in the finished pesto.
Pulse, don't blend continuously. Short pulses give you control and prevent the greens from overheating, which causes oxidation and turns the pesto brown.
Use room temperature olive oil. Cold oil can make the pesto seize up and turn thick rather than silky. Let it sit out for a few minutes if it has been in the fridge.
Storage: Transfer to an airtight container with a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to 5 days. Freeze in ice cube trays for up to 3 months.

Nutrition Facts

Serving: 1tablespoonCalories: 81kcalCarbohydrates: 1gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 123mgPotassium: 35mgFiber: 0.1gSugar: 0.1gVitamin A: 189IUVitamin C: 1mgCalcium: 62mgIron: 0.3mg
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