Spinach Pesto

Name: Spinach Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 cup (112g) walnuts, (broken into pieces (or pine nuts) (see Note 1)); 4 cloves garlic, (roughly chopped); 5 ounces (140g) baby spinach; 4 loosely packed cups (50g) fresh basil leaves; 2 small (or 1 large) lemons, (zested + 4 tablespoons (60 mL) juice); Kosher salt and freshly cracked black pepper; ½ teaspoon red pepper flakes ((or 1 to 2 teaspoons Aleppo pepper) (omit or reduce for very mild heat)); ¼ cup (20g) nutritional yeast; ½ cup (112g) extra virgin olive oil ((see Note 2)); 1 to 2 tablespoons capers, (drained (optional))

This Spinach Pesto is a love letter to classic pesto, but with a major nutritional upgrade. It’s got all the nutty, herby richness you’d expect from a pesto, but features walnuts instead of pine nuts, and nutrient-dense spinach alongside basil! Make a batch during meal prep and enjoy flavor-packe...

⏱️ 20 min 🔪 Prep: 15 min 🔥 Cook: 5 min 📊 Easy 👁️ 1 views

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Foto: Rainbow Plant Life

Ingredients

2 servings

1 cup (112g) walnuts, (broken into pieces (or pine nuts) (see Note 1))
4 cloves garlic, (roughly chopped)
5 ounces (140g) baby spinach
4 loosely packed cups (50g) fresh basil leaves
2 small (or 1 large) lemons, (zested + 4 tablespoons (60 mL) juice)
Kosher salt and freshly cracked black pepper
½ teaspoon red pepper flakes ((or 1 to 2 teaspoons Aleppo pepper) (omit or reduce for very mild heat))
¼ cup (20g) nutritional yeast
½ cup (112g) extra virgin olive oil ((see Note 2))
1 to 2 tablespoons capers, (drained (optional))

Steps

Toast the nuts: Heat a large dry frying pan over medium-low heat. Once hot, add the walnuts and toss from time to time, until they smell nutty and are darker by a few shades, 4 to 5 minutes (see Note 3).
Add the toasted nuts and garlic to a food processor. Blend until you have a fine crumb (but not a paste). Add the spinach and basil, pressing down as needed to fit. Blend until you have a coarse paste, scraping down the sides as needed.NOTE: If your food processor is smaller, do this in two batches.
Add the lemon zest, 4 tablespoons (60 mL) lemon juice, 1 teaspoon kosher salt (or half amount sea salt), a few cracks of black pepper, chili flakes if using, and nutritional yeast. Blend until a paste forms, scraping down the sides as you go. With the motor running, stream in the extra virgin olive oil until it forms a thick sauce. If using, add in the capers and pulse a few times to incorporate.
Taste, adding more salt or lemon juice as needed. If your basil isn’t the best quality, you may need to add a pinch of sugar. NOTE: the consistency may be a bit thicker and creamier than classic pesto.
Store pesto in a large sealed jar in the fridge for about 1 week. Or, freeze in ice cube trays; once set, transfer to a freezer-safe bag and freeze for 3 to 4 months.