Tangy Spinach-Basil Pesto
cups of baby spinach leaves
cup of basil leaves, fresh
cup of toasted pine nuts
cup of Parmesan cheese, grated
cloves of garlic, peeled and quartered
teaspoon of kosher salt
teaspoon of black pepper, freshly ground
tablespoon of fresh lemon juice
teaspoon of lemon zest
cup of Extra-Virgin Olive Oil
How to Make Tangy Spinach-Basil Pesto
- In a food processor, blend the spinach leaves, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons of extra-virgin olive oil.
- Blend until you have attained a smooth mixture.
- Scrape the sides of blender using a spatula to ensure that a homogenous mixture is formed.
- You can drizzle the remaining of olive oil while blending to ensure the pesto you achieve is smooth in consistency.
- To freeze, pour the pesto into an ice cube tray and it will be usable for as long as one year.
- For a shorter period, you can put the pesto in a jar and refrigerate for regular use.
- A small layer of olive oil on the top of your spinach basil pesto can preserve it more effectively as it won’t allow any air to pass through and spoil the pesto.
- The word “pesto” is originated from the Genoese language which essentially means to ‘pound or to crush.’ It refers to the traditional method of making the sauce.
- The original recipe for pesto sauce entails usage of Edam cheese or Gouda, but now Parmesan cheese is the most commonly used cheese in the making of pesto.
- Spinach-basil pesto is just one of the many variations of pesto sauce.