- Why brown?
- Oxidation. Top with oil layer in jar.
- No pine nuts?
- Walnuts, almonds, or sunflower seeds work great.
Spinach Pesto
Spinach pesto is milder and creamier than basil. The secret is 'cold emulsion': drizzling oil slowly to create creaminess. Lemon juice keeps it bright green.
Ingredients
3.5
oz
Fresh Baby Spinach
1
oz
Fresh Basil
2
cloves
Garlic
1
oz
Pine Nuts (or Walnuts)
1.7
oz
Parmesan Cheese
1/3
cup
Extra Virgin Olive Oil
1
tbsp
Lemon Juice
1
tsp
Salt
1
pinch
Black Pepper
Shopping List (0)
Equipment Needed
- Food processor
- Pan
- Juicer
Allergen Information
Milk
Tree Nuts
Instructions
1
✓
Toast: Toast nuts in dry pan. COOL COMPLETELY.
Tip: Hot nuts cook herbs = brown pesto.
2
✓
Dry: Wash and dry greens perfectly.
Tip: Water makes watery pesto.
3
✓
Blitz: Pulse garlic and nuts.
Tip: Hard stuff first.
4
✓
Green: Add greens, cheese, lemon. Pulse.
Tip: Don't overheat blades.
5
✓
Emulsify: Stream oil while running.
Tip: Adjust texture.
6
✓
Taste: Season.
Tip: Cheese is salty.
Recipe FAQ
Ingredients
- 3.5 oz Fresh Baby Spinach
- 1 oz Fresh Basil
- 2 cloves Garlic
- 1 oz Pine Nuts (or Walnuts)
- 1.7 oz Parmesan Cheese
- 1/3 cup Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1 pinch Black Pepper