Spinach Pesto
Pesto or pesto alla genovese, is a sauce originated from Italy. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano or Pecorino , all blended with olive oil.
For this recipe, I'll be sharing a spinach pesto recipe (I personally call this fusion recipe because I have made this recipe with locally available ingredients that's available easily in our country.)
Spinach Pesto
Pesto or pesto alla genovese, is a sauce originated from Italy. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano or Pecorino , all blended with olive oil.
For this recipe, I'll be sharing a spinach pesto recipe (I personally call this fusion recipe because I have made this recipe with locally available ingredients that's available easily in our country.)
Open in Cookpad AppSteps
- 1
Wash the baby spinach & fresh herbs. Pat them dry completely. We don't want our pesto to be soggy.
- 2
Next in your mixer grinder or food processor add in all the above ingredients except the oil & cheese (if using)
- 3
Pulse once or twice & then you add in the oil & cheese. If you are using cheese then please adjust the salt.
- 4
Blend everything together to form a smooth uniform paste. Scrape down the sides. Taste & adjust your seasonings accordingly.
- 5
Use pesto in your favourite recipe as pasta sauce, pizza, babkas, sandwich or use as a dipping sauce for your garlic breads.
- 6
Recipe Notes:
✓ If baby spinach is not available you can try medium size spinach. Adjust spinach quantity for this recipe as per size of spinach. - 7
✓ For fresh herbs you can use any herb of your choice. I tried this recipe with cilantro (coriander) as well as basil. Both tasted good. You can even skip using any fresh herbs & just use spinach. That also taste amazing.
- 8
✓ Lightly roast your nuts before grinding. It adds an additional aroma to your pesto. Make sure to cool them down before you add in the blender jar.
- 9
✓Choice of nuts is as per your choice. Since pine nuts are quite costly here or if you are allergic so the nearest substitute is walnuts. If you don't have it you can use almond/ peanut as well.
- 10
✓ For oil I will suggest use a good quality olive oil. Extra virgin will be the best choice but you can also use regular cooking olive oil. I have not tried this recipe with any other vegetable oil.
- 11
✓ The original recipe calls for Parmigiano cheese. But as per availability & cost, I suggest parmesan cheese might be a good choice. But you can skip cheese entirely. I never use cheese for this recipe yet it taste amazing!
- 12
✓ Since this is a fusion pesto recipe so I have added a dash of chilli & pinch of jeera in this recipe for that slight Indian touch. However it's totally optional. If you don't want your pesto sauce to be spicy skip chilli.
- 13
Storage tip: If not using right away please store it in an airtight glass container in the refrigerator. It will remain good upto 5-6 days.
- 14
Happy Cooking!
Cooksnaps
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