Are you tired of traditional pesto recipes that leave out those with nut allergies? Get ready to revolutionize your culinary experience with this incredible Basil Spinach Pesto that's not only delicious but completely nut-free! This vibrant, green sauce packs a punch of fresh flavors that will elevate everything from pasta to sandwiches, proving that dietary restrictions never mean compromising on taste. In just 10 minutes, you'll create a versatile sauce that will become your new kitchen staple!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 1 cup
Ingredients
- 2 cups fresh basil leaves
- 1 cup fresh spinach leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of fresh basil leaves, 1 cup of fresh spinach leaves, 2 cloves of garlic, 1/2 cup of grated Parmesan cheese, 1/2 cup of olive oil, and salt and pepper to taste.
- Rinse the fresh basil and spinach leaves under cold water to remove any dirt or impurities. Gently pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
- Peel the 2 cloves of garlic and remove any green shoots from the center for a milder flavor. You can chop the garlic roughly to help it blend more easily.
- In a food processor or blender, add the fresh basil leaves, spinach leaves, and chopped garlic. Pulse the mixture a few times to break down the leaves and garlic.
- Next, add the 1/2 cup of grated Parmesan cheese to the food processor. This will add a rich, savory flavor to your pesto.
- With the food processor running, slowly drizzle in the 1/2 cup of olive oil. This will help emulsify the pesto and create a smooth texture. Stop and scrape down the sides of the bowl as needed to ensure everything is well combined.
- Once the pesto reaches your desired consistency, taste it and season with salt and pepper to your liking. You can also adjust the amount of olive oil if you prefer a thinner consistency.
- Transfer the basil spinach pesto to a clean jar or airtight container. It can be used immediately or stored in the refrigerator for up to a week. For longer storage, consider freezing the pesto in ice cube trays for easy portioning.
- Enjoy your nut-free basil spinach pesto as a sauce for pasta, a spread for sandwiches, or a dip for fresh vegetables!
Tips
- Use the freshest basil and spinach leaves possible for maximum flavor intensity.
- Pat your herbs completely dry to prevent a watery pesto consistency.
- Remove the green shoots from garlic for a milder, smoother taste.
- Drizzle olive oil slowly while blending to create a perfectly emulsified sauce.
- For the best texture, pulse ingredients initially before continuous blending.
- Taste and adjust seasoning gradually to achieve your perfect flavor profile.
- Store in an airtight container with a thin layer of olive oil on top to prevent browning.
- Freeze in ice cube trays for convenient, portioned future use.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 2g
Protein: 4g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 10mg
