Elevate your dishes with this vibrant Spinach Pesto — a healthy twist on the classic. Bursting with fresh flavours and a creamy texture, it’s your secret ingredient for culinary perfection.
I chose only the most tender leaves to prepare it as well as this spinach pesto and with the remaining I made an extra cheesy spanakopita.
Ingredients needed for this Spinach Pesto:
- Rough-chopped fresh baby leaf spinach
- Fresh parsley
- Grated Graviera or Parmesan cheese
- Coarse salt
- Extra virgin olive oil
- Red wine vinegar
How to make the Spinach Pesto:
1. The Green Base: Begin by placing the roughly chopped fresh baby leaf spinach into a food processor. This vibrant green ingredient not only adds a burst of color but also loads your pesto with vitamins and antioxidants.
2. Herb Infusion: Add some fresh parsley to the spinach. Parsley brings its unique freshness to the mix, balancing the earthiness of the spinach and the richness of other ingredients.
3. Creamy Graviera or Parmesan: Grate some Graviera or Parmesan cheese into the food processor. The cheese will impart a creamy texture and a delightful, savoury depth to your pesto.
4. Nutty Crunch: Incorporate the walnuts into the mixture. Walnuts provide a rich, nutty flavour and a delightful crunch that contrasts beautifully with the creamy cheese.
5. Garlic Magic: Add the garlic for that unmistakable garlic punch. Adjust the quantity to suit your taste for this aromatic ingredient.
6. Sea Salt: Sprinkle some coarse sea salt to enhance the flavours of all the ingredients. Adjust the salt to your preference.
7. The Extra Virgin Olive Oil Elixir: Slowly drizzle in the extra virgin olive oil while pulsing the food processor. The olive oil binds the ingredients together and adds a luscious, silky texture to your pesto.
8. A Vinegary Twist: To balance the richness, add some red wine vinegar. This touch of acidity adds brightness and depth to your spinach pesto.
9. Blend to Perfection: Pulse all the ingredients until they blend into a smooth, velvety pesto. You may need to scrape down the sides of the food processor to ensure everything is well incorporated.
10. Taste and Adjust: Before serving, taste your spinach pesto and adjust the salt or vinegar to achieve your desired balance of flavors.
This is my participation for the event EAT FRESH, WONDERFUL WINTER, hosted by What’s for Lunch Honey.
- 2 cups roughly chopped fresh baby leaf spinach
- 1/4 cup of fresh parsley
- 1/2 cup grated Graviera or Parmesan cheese
- 1/2 cup walnuts
- 1 clove garlic
- 1 tsp coarse sea salt
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
Wash and dry the spinach and parsley.
Put the parsley, graviera, walnuts, garlic and sea salt in a food processor.
Mix until smooth.
Add the olive oil, and half of the spinach to the mixture.
Blend until smooth.
Add the remaining half of the spinach and blend until smooth.
Before serving, taste your spinach pesto and adjust the salt or vinegar to achieve your desired balance of flavours.
This recipe makes 2 cups of pesto. Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top. Pesto will keep in the refrigerator for up to four weeks.
Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing. Thaw in the refrigerator overnight, not in the microwave.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 821Total Fat 82gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 63gCholesterol 30mgSodium 1496mgCarbohydrates 12gFiber 6gSugar 2gProtein 17g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!