Prep 10 mins
Cook 0 mins
My dh doesnt care for basil so I searched for an alternative and found this one!
- 2 cups fresh spinach leaves, well-washed and stemmed
- 1⁄2 cup fresh parsley, preferably Italian flat leaf
- 1⁄2 cup walnuts or 1⁄2 cup pine nuts, toasted
- 1⁄4 cup parmesan cheese, freshly grated, not canned
- 3 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon fresh ground black pepper
- Place all ingredients into food processor and process to a fine paste.
- Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
- Keeps for weeks in the refrigerator.
Very good sauce for pasta and pizzas. I found I needed a good amount more salt and pepper than the recipe calls for. Also, because spinach doesn't have a hint of sweetness the way basil can, I added a drop or two (literally) of Vanilla. That just about did it.
I left out the parsley because I don't care for it (and initially made this because basil isn't my favorite, but spinach is). I also left out the nuts because DD doesn't care for them. I felt it needed more salt & pepper, but otherwise it turned out beautifully to accompany the Pesto Chicken on this site. I browned chicken thighs on the stovetop, covered each piece with pesto, poured in a little white wine & chicken stock, topped with purchased fresh 3 cheese ravioli & mozzarella cheese. Placed in a 350 degree oven (in the same cast iron skillet, covered with foil) & baked for about an hour. It was an almost effortless one dish meal that everyone loved. Thanks for sharing, I can now say I like pesto (spinach, that is).
amazing. This is just the recipe I have been looking for. It's such an easy meal. I used it on cheese stuffed tortellinis for dinner and then I put it on a tortilla with turkey and some wrap fixings and it's awesome for lunch. I used pistachio nuts which I think gives it a great flavor and are much cheaper.