Homemade walnut spinach pesto. Every time I make it, I ask myself why I don’t keep this on hand all the time. It’s perfect to layer in sandwiches – think an Italian Muffuletta sandwich with layers of fresh mozzarella, spinach pesto, and meat or roasted eggplant. It’s also great on its own with freshly cooked pasta and a splash of pasta water. Not kidding you; I could eat spinach pesto pasta every day of the week. Truth be told, I almost prefer spinach pesto to basil pesto. It’s a more mellow flavor and a great way to fit spinach into your diet. And have you seen that trend going around where you put pesto in a skillet and cook eggs in it? How good would that be with walnut spinach pesto?
Ingredients in spinach pesto:
How do you keep the pesto from browning if you’re serving this later?
Add a thin layer of olive oil on top of your prepared pesto. This will prevent air from getting into the pesto and keep it from browning. You can pour the oil off (or use it for cooking later!)
How long does prepared pesto last?
The pesto will last for about 3 days if you don’t cover it with a thin layer of oil. Pesto will last for about 5 days if you do cover with oil.
What if you don’t have fresh basil on hand?
If you don’t happen to have basil on hand, feel free to use another packed ¼ cup of spinach or fresh arugula. You could also add in 2 teaspoons of dried basil (along with an additional ¼ cup of greens) if you want it to have that flavor.
8 ways to use homemade spinach pesto:
In spinach pesto pasta (recipe coming soon)On a breakfast pizzaIn chicken meatballsDolloped on my tomato quicheIn my flavorful mediterranean pasta saladUse on grilled chickenSwirl it into whipped fetaAs a layer in grilled cheese sandwiches
If you like this recipe, you might also like:
Homemade Basil PestoSun-dried Tomato PestoHomemade Italian DressingJust Like Sweet Baby Ray’s BBQ SauceBig Batch Taco Seasoning
BASIL: if you don’t happen to have basil on hand, feel free to use another packed ¼ cup of spinach and 2 teaspoons of dried basil instead!
