Description
2 cups fresh spinach
1 cup fresh basil leaves
¼ cup toasted pine nuts (or walnuts)
½ cup grated Parmesan cheese
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ cup extra virgin olive oil
1 tbsp fresh lemon juice
Directions:
In a food processor, combine spinach, basil, toasted nuts, Parmesan cheese, garlic, salt, and black pepper.
Pulse until the are finely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
Stir in the lemon juice and adjust seasoning as needed.
Use immediately or store in an airtight container in the fridge for up to a week. Enjoy over pasta, grilled vegetables, or as a spread!
Prep Time: 5 minutes Cooking Time: 0 minutes Total Time: 5 minutes Kcal: 180 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for perfect pesto every time.
- Toast the nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Let them cool completely.
- Thoroughly wash and dry the spinach and basil leaves to prevent a watery pesto.
- Add the cooled nuts, spinach, basil, Parmesan, minced garlic, salt, and pepper to your food processor.
- Secure the lid and pulse 8-10 times in short bursts until the ingredients are coarsely and evenly chopped.
- Turn the food processor to its lowest continuous setting. Very slowly, pour the olive oil in a thin, steady stream through the feed tube. This emulsification is key for a creamy texture.
- Once the oil is fully incorporated and the mixture is smooth, stop the processor. Scrape down the sides with a spatula.
- Add the fresh lemon juice and pulse 2-3 more times to combine.
- Taste and adjust salt, pepper, or lemon juice as desired.
Serving Suggestions
This vibrant pesto is incredibly versatile. Toss it with hot pasta, reserving a little pasta water to loosen the sauce. Use it as a marinade or finishing sauce for grilled chicken, fish, or vegetables like zucchini and asparagus. Spread it on sandwiches, bruschetta, or mix into mayonnaise for a flavorful dip. For a quick appetizer, swirl a spoonful into soups or onto a caprese salad.
How-to Summary
Toast nuts, then cool. Combine dry ingredients in a food processor and pulse until chopped. With the machine running, slowly drizzle in olive oil until smooth. Finish by stirring in lemon juice and adjusting seasonings.
Frequently Asked Questions
Can I make pesto without a food processor?
Yes. Use a mortar and pestle for a traditional, textured pesto. Pound the nuts and garlic first, then add the greens, and finally incorporate the cheese and oil.
How can I make my pesto brighter green?
Blanch the spinach and basil for 10 seconds in boiling water, then immediately shock in ice water. Squeeze dry thoroughly before processing. This halts enzyme activity that causes browning.
What are the best nut substitutes for pine nuts?
Walnuts, almonds, pistachios, or even sunflower seeds are excellent, more affordable alternatives. Always toast them for maximum flavor.
How long does homemade pesto last?
In an airtight container in the fridge, it will last 5-7 days. Press plastic wrap directly onto the surface before sealing to minimize oxidation (browning).
Can I freeze pesto?
Absolutely. Freeze in an ice cube tray, then transfer the cubes to a freezer bag. Thaw in the fridge overnight. For best color, omit the cheese before freezing and stir it in after thawing.
Common Mistakes to Avoid
- Using warm nuts: Adding hot nuts will wilt the herbs and can cause the oil to separate.
- Not drying greens: Excess water will dilute flavor and lead to a runny pesto.
- Over-processing: Running the food processor too long can heat and bruise the herbs, affecting color and taste. Pulse and use low speed.
- Adding oil too quickly: A slow drizzle is essential for proper emulsification and a cohesive sauce.
- Skipping the lemon juice: The acid brightens all the flavors and helps preserve the vibrant color.
Conclusion
Mastering homemade spinach-basil pesto unlocks a world of quick, flavorful meals. By using fresh ingredients, toasting your nuts, and following the key technique of slowly emulsifying the oil, you create a sauce far superior to any store-bought version. Its versatility from pasta to proteins makes it a staple worth having on hand. Avoid common pitfalls, store it properly, and enjoy the vibrant taste of your kitchen in minutes.
