Winter Pesto

Staff Writer
Winter Pesto
Spinach
Stock.XCHNG/delazon

Spinach

In the midst of winter many people regret not having had the foresight to freeze batches of pesto when fresh basil was in season; others self-indulgently used up their supply much faster than they expected. In either case, here is a recipe that will satisfy pesto addicts anywhere, and can be made in any season.

See all spinach recipes.

12
Servings
125
Calories Per Serving
Deliver Ingredients
Makes
2 cups

Notes

Note: This pesto keeps well refrigerated for 2 weeks with a tablespoon of oil poured on the surface to prevent dryness. For freezing, omit the cheese and butter and freeze in an airtight container. Thoroughly defrost before using, and add the cheese and butter after it is defrosted.

Ingredients

  • 3 Cups tightly packed fresh spinach, stemmed
  • 1 Tablespoon dried basil
  • 4 cloves garlic, peeled and halved
  • 1/4 Cup walnuts (optional)
  • 1/2 Cup olive oil
  • 2/3 Cups grated Parmesan
  • 2 Tablespoons butter, softened
  • 1/4 Teaspoon salt

Directions

Put the spinach, basil, garlic, walnuts, if using, and olive oil into the container of a blender. Blend until smooth, turning off the motor and scraping down the sides as necessary.

Pour the pesto into a container with a tight-fitting lid, and stir in the cheese by hand until blended. Stir in the softened butter and salt by hand until blended.

If the pesto is to be used as a sauce for pasta, add a few tablespoons of the boiling pasta water to the pesto to thin it out before tossing it on the pasta.

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
3g
17%
Cholesterol
9mg
3%
Protein
3g
5%
Carbs
0.9g
0.3%
Vitamin A
64µg
7%
Vitamin C
2mg
4%
Vitamin E
2mg
8%
Vitamin K
45µg
56%
Calcium
88mg
9%
Fiber
0.3g
1%
Folate (food)
16µg
N/A
Folate equivalent (total)
16µg
4%
Iron
0.5mg
2.7%
Magnesium
10mg
3%
Monounsaturated
8g
N/A
Phosphorus
50mg
7%
Polyunsaturated
1g
N/A
Potassium
57mg
2%
Sodium
93mg
4%
Zinc
0.2mg
1.6%

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