You guys know that I like pesto right? Are you sure? Ok. Because if you don’t already know, I’ll be glad to tell you again. I love it. I mentioned last week, when I posted my recipe for Smoked Turkey Pesto Pasta Salad, that I would share my recipe for my favorite pesto sauce, spinach basil pesto, and now I am. It really is my favorite. It’s my favorite because it’s the best. It’s the best because it’s adding the spinach makes the basil go a lot farther, and basil can be expensive. Even when I grow my own, there’s never enough.
This recipe makes it easy for you to enjoy any of your favorite pesto-based meals for a lot cheaper. It’s a 2:1 ratio of spinach to basil, so whatever you make will be extra green. I also opted to skip the pine nuts – although you’re more than welcome to use them yourself if you want – and I went for sliced almonds this time. In the past, I’ve used walnuts and even mixed cocktail nuts in a pinch. You really can’t go wrong, but I would steer clear of straight up peanuts since the flavor is so overwhelming.
Next up for my pesto crazy self? Pesto fries inspired by the ones I just had at a local restaurant!
Spinach Basil Pesto Sauce
Yield: about 2 cups
Prep: 10 minutes
Total: 10 minutes
2 cups basil leaves (2.5 ounce package)
4 cups spinach leaves
4 cloves garlic, peeled
3/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
2/3 cup grated pecorino romano cheese
- Combine all ingredients in a food processor and blend until smooth.
In the mood for more pesto recipes? Check out these: