By: Breanna Molix-Scott | Posted: March 13, 2017
I cannot wait for the weather to warm up so I can have fresh, fragrant basil back in my kitchen. It has been far too long without homemade margherita pizza and fresh pesto! To get me through this basil dry spell, I’ve been experimenting with other greens to find a worthy substitute.
TRIAL #1: THE PARSLEY ATTEMPT
First up was parsley. It’s inexpensive and always available, but honestly? It lacked the "punch" I was looking for. I found myself adding way too much extra seasoning just to give it a personality. It wasn't horrible, but it wasn't the winner.
TRIAL #2: THE SPINACH SUCCESS
Next, I moved on to baby spinach. I tweaked my process a bit, and the result was a total game-changer. While it’s not exactly like the classic basil version, it’s vibrant, delicious, and definitely worth a spot in your rotation.
Lab Materials (Results May Will Be Delicious)
- Baby Spinach: 3 cups, washed and dried. Whether or not you keep the stems on is up to you, but it will all be blended anyway!
- Pine Nuts: Toasted for the best flavor. Toasting brings out their nutty flavor and brings a whole new level of delish to this dish! Allergic? No prob! Use walnuts instead. They go GREAT with the spinach.
- Garlic: Fresh is always best! But jarlic will still work if you don't keep fresh on hand.
- Parmesan Cheese: For that salty, nutty bite.
- Lemon Juice: To brighten up the greens.
- Olive Oil: Add this gradually (I’m currently mourning the last of my olive oil from Italy!)
- Salt: To taste. Remember, the parmesan cheese has that butty and salty profile, so don't go overboard. You can always add, but you can't take away!
- White Pepper: Use black pepper for a more rustic and robust flavor and if you are making a basil pesto to avoid clashing flavors. White pepper will give more of an earthy and milder pepper taste, while not overpowering the delicate flavor of the spinach.
SPINACH PESTO
Prep time: 10 minutesCook time: 5 minutes
Instructions
Preheat your oven to 375°F. For easy clean up, and keeping the pine nuts from sticking onto the baking sheet, line with aluminum foil or parchment paper. Spread pine nuts out evenly onto a baking sheet to ensure even toasting. Bake 5-7 minutes, depending on your oven. The pine nuts will continue to cook after they are removed from the oven, so take them out once they are just lighter than your final goal.
Lab Notes
THE PERFECT TOAST
Toasting isn't just about color; it’s a chemical transformation called the Maillard Reaction. When the nuts hit 375°F, the proteins and natural sugars react to create hundreds of new flavor compounds. This is why the flavor shifts from mild and creamy to deep and savory.
CARRY-OVER COOKING
Heat unlocks the volatile oils inside the pine nuts, turning them into a gas that fills your kitchen with that amazing nutty scent. Because these nuts have a high oil content, they hold heat long after they leave the oven. To avoid scorching, pull them out when they look just slightly lighter than your goal. Carry-over cooking will finish the job!.
Once the pine nuts are finished toasting, take them out of the oven and set them to cool for a few minutes. Remember, that high oil content of the pine nuts means the cooking will carry-over even after they are taken out of the oven.
In a food processor, combine spinach, and toasted pine nuts. This will help to break up the more solid ingredients before adding the liquid into the food processor. Once they begin to resemble a uniform meal, add the garlic and lemon juice and pulse a few more times.
As you pulse the ingredients in the food processor together, gradually add the olive oil. For a smoother pesto sauce, add more olive oil.
Once the sauce starts to come together, add in the parmesan and continue to pulse the ingredients together. Now I know, I have a container of parm, HOWEVER, I'm a teacher on a budget. I gotta do what I gotta do, ya know? Thankfully, it doesn't change the composition of the dish too much. If you find the sauce too gritty, slowly add more olive oil to smoothen it out.
Now for the most important part ... figure out what to pair it with! For tonight, I'm going with grilled chicken and penne pasta. I love how the sauce clings to the pasta and traps flavor in every single bite! A quick meal after a long day at work.
MiX IT Up
- Walnuts also work as a nutty alternative that pairs AMAZINGLY well with the spinach in this sauce.
- Almonds are a nice nut alternative as well. Not only are they are more cost-effective alternative, but they also add a sweet flavor to this mixture.
- Try kale instead of spinach. Kale has more of an Earthy and slightly bitter taste that works well with steak. Drizzle across the top or serve on the side. You can even combine the pesto with butter and melt it across the meat.
- Arugula adds a peppery, spicy flavor to the dish. I LOVE arugula with shrimp, but it also pairs nicely with chicken and salmon.
Jump to Recipe
Spinach Pesto Sauce
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 25 minutes
Print Recipe
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Servings: 4 | Course: Sauce
- 3 cups baby spinach
- 1/4 cup toasted pine nuts
- 1 tbsp lemon juice
- 1/3 cup olive oil, more for smoother sauce
- 1/3 cup grated parmesan cheese
- Salt and pepper, to taste
- Instructions
- Preheat oven to 375°F. Arrange your pine nuts in a single layer on a baking sheet. For the easiest cleanup, line your pan with a silicone mat or foil. Roast the nuts for 5 to 7 minutes, watching them very closely.
- Place the toasted pine nuts and 3 cups of baby spinach into your food processor. Pulse the mixture in short bursts until the spinach has wilted down and the nuts are broken into small, consistent pieces. You aren’t looking for a paste yet, just a coarse, uniform meal.
- Add the minced garlic and lemon juice to the processor. Pulse a few more times to incorporate. The lemon juice helps keep the spinach a bright, beautiful green.
- With the motor running (or between short pulses depending on what appliance you are using), begin drizzling in your olive oil in a slow, steady stream. Start with 1/3 cup and check the consistency. Add more if you want a thinner sauce for pasta, or stay around 1/3 cup for a thicker spread.
- Now, add your grated Parmesan cheese last. Pulse just 2 or 3 times—enough to incorporate the cheese without completely pulverizing it. This keeps the texture of the pesto a bit more rustic and interesting.
- Scrape down the sides and taste. Since the Parmesan was added last, you’ll have a clear idea of the salt level. Add a pinch of salt if needed and a few cracks of black pepper. Give it one final quick spin, and you’re ready to consume!
Ingredients
I hope this sauce makes a delicious addition to various dishes! Don't want to use all of this sauce right away? Keep in the fridge for up to 5 days. To prevent browning, pour a thin layer of olive oil over the surface before sealing the jar. Or pour into ice trays and freeze for the perfect portion weeks or months later!
When the weather warms up a bit, I'll do a basil version with a little more pizzazz and goodies from the garden! Until then, happy cooking!
