I actually made this pesto last fall with the last of the basil, but I froze it in ice cube trays and have found many uses for it since. Since this recipe replaces half the basil with spinach, it has a milder taste and can be used in greater quantities than classic pesto. Because the spinach flavor doesn’t overwhelm, this is a good recipe for sneaking a healthy vegetable in unexpectedly. I like this pesto best as a sauce for fresh tortellini or ravioli, but as we discovered last night, it makes a great pizza sauce, particularly if the pizza also features fresh spinach. (I also added crumbled bacon, fresh mozzarella and tomato to the pizza.)
Time to make: ~10 minutes
Yields: 2 cups
- 1 cup basil leaves
- 1 cup fresh spinach, stems removed
- ½ cup olive oil
- 2 cloves garlic, roughly chopped
- ¼ cup walnuts, toasted
- ½ cup Parmesan, grated
Combine everything in a food processor and process until pureed.
This pesto freezes very well. Freeze 1 tablespoon portions in ice cube trays. Once the pesto is frozen, transfer the cubes to a large freezer bag. Then you can just remove and defrost what you need for the dish.
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