Spinach and Basil Pesto
Spinach and Basil Pesto. Drizzle the remaining olive oil into the mixture while processing until smooth. Transfer spinach and basil to the bowl of a food processor along with cheese, garlic, olive oil, and pine nuts. Process until a smooth paste is formed; season with salt and pepper. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink. Add oil slowly while food processor is on. To cook Spinach and Basil Pesto you need 5 ingredients and 2 steps quickly.
The ingredients needed to make Spinach and Basil Pesto:
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of Large bunch of basil
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of About 5 handfuls or washed baby spinach
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of Some soaked almonds (great alternative to pine nuts – I have also done this recipe with walnuts before)
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of Few tablespoons of olive oil
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4 cloves of garlic – peeled and raw
Steps to make Spinach and Basil Pesto:
- I used my vitamix blender and toasted the almonds in the pan and just threw everything in together and blended it!
- It’s a really easy recipe! I served this pesto with some gluten free pasta and a homemade tomato pasta sauce I already had in the fridge. Season to taste. This fresh pesto easily keeps in the fridge for about a week. Yum!
Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary. Note: I always make up the pesto a few days ahead of time, as the flavors meld, and it saves me a step come dinner time. Add the walnuts, lemon juice and zest; cover and process until blended.
