Pesto. It’s as delicious as it is beautiful. Simple yet complex.
The bite of raw garlic paired with the creaminess of Parmesan cheese, along with the bright green hue of basil and spinach creates such a lovely sauce that, in my opinion, is good on just about everything! Pasta, chicken, fish, pizza, hummus, meatballs, tacos. There’s really not much in our home that’s safe from my precious pesto.
While it is a rather basic sauce in itself, pesto can transform the most mundane dishes into remarkable meals, fit for your fanciest of guests. I have found that people seem to be impressed by the idea that they’re eating homemade pesto, and assume that great amounts of labor and time went into making their meal. When in all reality, all you need are a few simple ingredients and a food processor. Five minutes later you’ve made your very own divine little batch of homemade spinach basil pesto.
In the weeks to come, I will share many more of my recipes that we use as a vessel for pesto – like fiesta chicken and pesto meatballs. But, for now I believe pesto should have a moment to shine. All on its own.
Spinach Basil Pesto
- 1/3 cup pine nuts, roasted
- 2 cups fresh basil, packed
- 1 cup spinach, packed
- 1 large clove garlic (or 2 small cloves)
- 1/4 cup Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- Roast pine nuts in a single layer at 350 degrees for 6-7 minutes. Let cool.
- In a food processor, combine pine nuts, basil, spinach, and garlic. Pulse until finely chopped.
- Add in the Parmesan cheese, salt, pepper, and lemon juice into the food processor. Pulse again to combine.
- Slowly add in the extra virgin olive oil until mixture is smooth.
**Pesto will keep in the refrigerator, covered, for 3-4 days.
Patrick and I spooned this batch of pesto over grilled chicken one night and then meatballs a couple of days later. We even had a tiny spoonful left for mixing in with scrambled eggs one morning.
What is YOUR favorite way to eat pesto? Let me know in the comments below.