Tips To Serve Pesto Sauce Recipe With Spinach Quick

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Pesto is a vibrant green sauce, bursting with fresh flavor, that originates from Liguria, Italy. Traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, it’s a versatile condiment that elevates countless dishes – from pasta and pizza to sandwiches and even soups.

This recipe takes a delightful twist on the classic by incorporating spinach. Not only does this leafy green add another layer of vibrant color and a slightly earthy taste, but it also boosts the nutritional value of the pesto.

Spinach Pesto Sauce With Linguine or Spaghetti
Spinach Pesto Sauce With Linguine or Spaghetti

This guide will equip you with everything you need to create a restaurant-worthy pesto with spinach at home, including:

The essential ingredients and substitutions you can make

  • Step-by-step instructions for perfect pesto texture
  • Nutritional breakdown of the finished sauce
  • Answers to frequently asked questions

  • So, grab your food processor and get ready to whip up a batch of this flavorful and healthy pesto!

    Ingredients (serves 4-6)

    2 cups fresh spinach leaves, washed and dried

  • 1 cup tightly packed fresh basil leaves
  • 1/2 cup raw pine nuts (toasted for extra flavor, optional)
  • 2 cloves garlic, peeled
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste

  • Instructions

    1. Prep the greens: Wash the spinach leaves thoroughly and pat them dry with a clean kitchen towel. You want to remove any excess moisture to prevent the pesto from becoming watery.

    2. Toast the pine nuts (optional): For a richer flavor, toast the pine nuts in a dry skillet over medium heat for a few minutes, stirring constantly, until they become golden brown and fragrant. Keep a watchful eye as they can burn easily. Allow them to cool completely before adding them to the pesto.

    3. Combine the dry ingredients: In the bowl of your food processor, add the spinach, basil leaves, garlic cloves, Parmesan cheese, and salt.

    4. Process the dry ingredients: Pulse the food processor a few times to break down the larger ingredients. Scrape down the sides as needed to ensure even processing.

    5. Introduce the olive oil: With the food processor running on low speed, slowly drizzle in the olive oil. This gradual addition helps emulsify the pesto, creating a smooth and creamy texture.

    6. Taste and adjust: Once the pesto is well combined, stop the food processor and scrape down the sides again. Taste the pesto and adjust the seasonings according to your preference. You may want to add more salt, pepper, or even a squeeze of fresh lemon juice for a brighter flavor profile.

    7. Store or serve: Transfer the pesto to a clean airtight container and store it in the refrigerator for up to 5 days. To prevent browning, you can drizzle a thin layer of olive oil over the top of the pesto before storing.

    Nutritional Facts (per 1/4 cup serving)

    Calories: 180

  • Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Sodium: 220mg
  • Carbohydrates: 7g
  • Fiber: 2g
  • Sugar: 1g
  • Protein: 5g

  • Conclusion

    Homemade pesto is a fantastic way to add a burst of flavor and a healthy dose of nutrients to your meals. With this spinach twist, you get the classic pesto taste with an extra boost of vitamins and minerals. Remember, this recipe is a guideline – feel free to experiment with different proportions of ingredients and add-ins to create your own signature pesto.

    Frequently Asked Questions (FAQs)

    1. Can I substitute the pine nuts with other ingredients?

    Absolutely! Pine nuts can be expensive, so here are some alternatives:

    Walnuts: Toasted walnuts add a slightly nutty and earthy flavor that complements the pesto well.

  • Almonds: Toasted almonds offer a milder nuttiness that works nicely in pesto.
  • Cashews: Cashews are a great option if you have nut allergies, as they provide a smooth and creamy texture.

  • 2. My pesto is too thick, what can I do?

    If your pesto seems too thick, simply add a little more olive oil, one tablespoon at a time, until you reach the desired consistency.

    3. My pesto is too thin, how can I fix it?

    There are a couple of ways to thicken your pesto: