Welcome Spinach Pesto to your table soon and bask in the garlicky, cheesy, nutty goodness. It’s delightful on sandwiches, pasta and more.
With 30 minutes between meetings today, I set out to do the impossible: Shower, change and make pesto so it could rest before using it. Fortunately, I’m well on my way to perfecting the 10-minute shower. That meant just enough time was left to whirl together the earthy, meaty, vibrant ingredients to make a perfect batch of pesto.
Making pesto can be a fast, satisfying kitchen endeavor.
Gather your ingredients, measure and prepare. That’s all it takes. No need to overthink it.
For this recipe, I use a mini food processor, but a blender would do in a pinch, to get it to just the right consistency. It’s quick and easy, and simple to clean up too. If you have more time and like using elbow grease, a mortar pestle is a great option as well.
In terms of ingredients, this recipe trades the traditional basil for in-season spinach. It will be weeks or longer before basil is ready here in Maine. In the meantime, spinach makes a fabulous substitute in pesto, lending a sweet earthiness to the recipe.
It’s combined with meaty pistachios, sharp Romano cheese, vibrant garlic, olive oil and a bit of salt and pepper. Whirled together, it’s magic.
Spinach Pesto with Pistachios makes a lovely sandwich spread. It’s also fabulous tossed with pasta and spooned onto grilled salmon. Or, try tossing it with veggies or do as my daughter does and add some to a vinaigrette.
Whatever you do, enjoy it.
- 2 cups packed baby spinach leaves, washed and dried
- 1 clove garlic
- 1/4 cup shelled pistachios
- 1/4 cup freshly grated Romao cheese
- 1/2 cup olive oil
- kosher salt, to taste
- Combine the spinach, garlic, pistachios and Romano cheese in a mini food processor or blender. Pulse to chop.
- Add the olive oil to the food processor and process to desired consistency.
- Season with salt, as desired, stirring well. I would recommend starting with 1/2 teaspoon. That may be enough.
- Store in an air-tight container in the refrigerator for up to a week.