Spinach Pesto: A Flavorful and Nutritious Twist on a Classic

Pesto is often associated with the traditional basil version, but there are many exciting variations that bring unique flavors and textures to the table. One such variation is spinach pesto, a vibrant and nutrient-packed alternative that stands as a bold rival to its basil counterpart. This spinach pesto recipe combines fresh spinach, cilantro, parsley, garlic, and walnuts for a rich and slightly earthy flavor, complemented by the tanginess of red wine vinegar and lemon juice.

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Spinach pesto is an excellent choice for beginners because it requires minimal ingredients, no cooking skills, and just a blender or food processor to prepare. It is a versatile condiment that can be used in pasta, as a spread, or even as a flavorful marinade for proteins like chicken or beef. This recipe is perfect for those looking for a quick, healthy, and delicious way to elevate their meals without much effort.

By following this simple guide, even a novice cook can master this recipe and enjoy the benefits of homemade pesto without relying on store-bought versions filled with preservatives and additives.

Ingredients and Preparation

This recipe makes approximately 1.5 cups (375 ml) of spinach pesto, enough to serve 8 to 10 people as a condiment or sauce.

Ingredients

• 200g (6 ½ cups) fresh spinach
• 90g (¾ cup) walnuts
• 1 clove garlic
• 3 tbsp red wine vinegar
• 10g (½ cup) flat-leaf parsley with stems
• 10g (½ cup) cilantro with stems
• ½ lemon, juice only
• 75ml (⅓ cup) olive oil
• ¼ to ½ tsp red chili flakes
• Salt to taste

Alternative Ingredient Suggestions

• Walnuts: Can be substituted with almonds, cashews, sunflower seeds, or pumpkin seeds for a slightly different texture and taste.
• Red Wine Vinegar: Can be replaced with apple cider vinegar or balsamic vinegar for a milder or sweeter acidity.
• Olive Oil: Avocado oil or grapeseed oil can be used as alternatives if a lighter flavor is preferred.
• Garlic: Roasted garlic can be used instead of raw garlic for a milder taste.

Having all ingredients measured and ready before starting will make the preparation process smooth and efficient.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Wash the spinach, parsley, and cilantro thoroughly under cold running water to remove any dirt or debris. Shake off excess water or use a salad spinner to dry them. Peel the garlic clove and set it aside.

Step 2: Blend the Ingredients

In a blender or food processor, combine the spinach, walnuts, garlic, red wine vinegar, parsley, cilantro, lemon juice, and red chili flakes. Begin blending at a low speed.

If using a blender, a tamper tool can help push the ingredients toward the blades for better consistency. If using a food processor, pulse the ingredients a few times before running the machine continuously.

Step 3: Add Olive Oil Gradually

While the blender or food processor is running, slowly drizzle in the olive oil to help emulsify the mixture. This step ensures a smooth and creamy texture. If the mixture seems too thick, add a small amount of additional olive oil or a teaspoon of water to loosen it.

Step 4: Adjust Seasoning

Taste the pesto and add salt as needed. If a spicier kick is desired, add a little more red chili flakes. Blend for a few more seconds to fully incorporate the seasoning.

Step 5: Store or Use Immediately

Transfer the spinach pesto to an airtight container if not using immediately. It can be stored in the refrigerator for up to five days. For longer storage, portion the pesto into ice cube trays, freeze, and then transfer the frozen cubes to a freezer bag. This makes it easy to use small amounts as needed.

Beginner Tips and Notes

• Avoid Over-Blending: Over-processing the pesto can result in a too-smooth texture, which may lack depth. A slightly coarse consistency works best.
• Balancing Flavors: If the pesto tastes too sharp from the vinegar or lemon juice, a small amount of honey or maple syrup can be added to balance the acidity.
• Customizing Texture: For a thinner pesto, add more olive oil or a splash of warm water. For a thicker consistency, increase the amount of walnuts or reduce the oil slightly.
• Using a Mortar and Pestle: If a blender or food processor is unavailable, a mortar and pestle can be used. This method will take more time but will produce a rustic and more textured pesto.
• Preventing Oxidation: To keep the pesto from turning brown, store it in an airtight container with a thin layer of olive oil on top. This prevents air from causing discoloration.

Serving Suggestions

Spinach pesto is incredibly versatile and can enhance a variety of dishes.

With Pasta

Toss spinach pesto with freshly cooked pasta and a bit of reserved pasta water to create a creamy and flavorful sauce. It pairs well with spaghetti, penne, or fusilli. Grilled or pan-seared chicken or beef can be added for a protein boost.

As a Spread

Use spinach pesto as a spread on sandwiches, wraps, or toast. It adds a fresh and herby flavor to grilled chicken sandwiches, turkey wraps, or avocado toast.

As a Marinade or Sauce

Marinate chicken or beef with a few tablespoons of pesto before grilling or roasting. The pesto infuses the meat with a rich, herby taste. It can also be drizzled over roasted vegetables for added flavor.

With Rice or Grains

Mix spinach pesto into cooked rice, quinoa, or couscous for a quick and flavorful side dish. It works particularly well with brown rice and barley.

As a Dip

Use the pesto as a dip for raw vegetables, pita bread, or crackers. Mixing it with Greek yogurt or hummus creates a creamier dip variation.

On Pizza or Flatbreads

Spread pesto on pizza dough before adding cheese and toppings. It serves as a great alternative to traditional tomato sauce and pairs well with mozzarella, roasted vegetables, and grilled chicken.

With Eggs

Drizzle pesto over scrambled eggs, omelets, or frittatas for a fresh and herbaceous touch.

Storage Tips

• Store leftover pesto in an airtight container in the refrigerator for up to five days.
• Freeze pesto in small portions using an ice cube tray, then transfer the frozen cubes to a freezer-safe bag for up to three months.
• Thaw frozen pesto in the refrigerator overnight or at room temperature for about 30 minutes before use.

Engagement Features

Spinach pesto is a fantastic recipe for those looking to expand their homemade condiment options while keeping things simple. Whether used as a sauce, dip, or marinade, it adds a burst of fresh flavor to many dishes.

For those who try this recipe, experimenting with different nut variations, adjusting spice levels, or using it in creative ways can make it even more exciting. Sharing experiences in the comments, such as how the pesto was used or any modifications made, can help others discover new ideas.

This pesto is a great starting point for beginner cooks who want to make a homemade sauce with minimal effort. The key is to embrace the process, taste as you go, and enjoy the flavors of fresh, homemade pesto.