Description
A fresh and vibrant green sauce made primarily from spinach, olive oil, garlic, nuts, and cheese or vegan alternatives. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. This versatile pesto can be creamy, nut-free, or adapted for vegan and baby-friendly versions.
Ingredients
🛒 Ingredients (makes about 1 cup):
For the Pesto:
- 4 cups fresh spinach leaves, packed
- 1/2 cup walnuts or pine nuts (or seeds for nut-free)
- 2–3 garlic cloves
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/2 cup olive oil
- 1–2 tablespoons lemon juice
- Salt and pepper to taste
- Optional: 2 tablespoons cream or avocado for creamy texture
Instructions
📝 Instructions:
Step 1: Prepare Ingredients
Wash spinach thoroughly and pat dry. Toast walnuts or pine nuts lightly in a pan for enhanced flavor.
Step 2: Blend Pesto
In a food processor, combine spinach, nuts, garlic, and Parmesan (or nutritional yeast). Pulse until coarsely chopped.
Step 3: Add Oil and Lemon
With the processor running, slowly stream in olive oil until smooth. Add lemon juice, salt, and pepper to taste. For a creamier version, blend in cream or avocado.
Step 4: Serve
Toss with cooked pasta, spread on sandwiches, or drizzle over roasted vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Baby-Friendly: Omit salt and finely grind nuts or use seed butters.
- Vegan Version: Replace Parmesan with nutritional yeast.
- No Basil: Spinach is the star, but a small handful of parsley or arugula can add extra flavor.
- Make Ahead: Pesto can be prepared in advance and frozen in ice cube trays for easy portioning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for toasting nuts)
- Category: Sauce / Condiment
- Method: Blended / Raw
- Cuisine: Italian-inspired