Revisiting Pesto

I wrote about pesto way back when I first started writing here, which really wasn’t even that long ago since my Perseph-a-versay falls right near the Super Bowl. Anyway, I received some excellent comments with new pesto recipes and now I have a new go-to when it’s not basil season.

Are you ready? I bet you’re on the edge of your seat. I know, these posts are always scintillating. And now, in a probably misguided attempt to make this post even more scintillating, I am just writing silly fluff sentences to build the tension and push back the reveal of what exactly this recipe is. I mean, I shot myself in the foot a little bit by saying that this was a “pesto,” so no one thinks they’re getting a recipe for a delicious cake, but still! How mysterious!

OK I can’t put this off any more: spinach and walnuts make for some amazing pesto, like, really delicious amazing. And what’s best is that even frozen spinach works really well, which is great for people like me who are on a budget and who cannot always buy fresh spinach. So if fresh basil isn’t available or is too expensive, go for fresh spinach, unless that isn’t available or is too expensive, in which case go for frozen spinach and it’ll be great.

So right, the recipe is basically the same as last time, but let us go through it again.

Take some spinach. A bunch works, even 5 ounces works, but if you want to get MEGA-GREEN, a whole pound works, too. This is your call. I like it all the different ways.

Wilt the spinach in a pan with a tablespoon of olive oil.

Then, throw 1/3 cup walnuts (but like, a heaping 1/3 cup), 1/4 – 1/3 cup olive oil, 1/3 cup parmesan or nutritional yeast, 5 cloves of garlic, and blend, blend, blend in a food processor. Personally, I like to throw the nuts and garlic in first to get them nice and fine. I love garlic, but SURPRISE chunks can sometimes kill a good bite.

Right, so add a dash of lemon juice, some salt and pepper to taste, and baby, you’ve got a pesto going.

6 thoughts on “Revisiting Pesto”

    1. I throw whole leaves into the food processor after they’ve been wilted, so they get chopped up there. I think pesto originally was made with a mortar and pestle, so the leaves would be ground up into tiny pieces that way. Getting them nice and fine makes for a lovely, even coating of sauce all over the pasta.

      I hope this helps!

Leave a Reply