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.
🕒 Prep Time 15 mins
Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Italian

Ingredients

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

Why brown?
Oxidation. Top with oil layer in jar.
No pine nuts?
Walnuts, almonds, or sunflower seeds work great.

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