How to Make Spinach Basil Pesto | Pesto Recipes | Allrecipes.com
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- Опубликовано: 16 окт 2024
- Get the recipe for Spinach Basil Pesto at allrecipes.com/...
This is no plain basil pesto. We combine traditional basil pesto ingredients with baby spinach leaves to add extra vitamins and green goodness. Enjoy this vibrant vegetarian green sauce tossed together with your favorite pasta, vegetables or as a spread for sandwiches.
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My personal favorite Pesto i've made myself:
Nuts: 2/3 cashew + 1/3 wallnut
Herbs: 3/5 basil + 1/5 spinach + 1/5 rucola
Cheese: 3/4 Parmesan + 1/4 aged gouda cheese
Everything else: however much olive oil is necessary for your portion, salt + pepper + dried thyme + garlic + tiny amount of nutmeg and mix everything in a blender.
Than put it in a pot and heat it up a slightly while adding a small amount of heavy cream (dont let it come to a boil). Take it off the heat and add some lime juice and a bit of the zest from the peel.
Absolutely 👌👌👌
Oh my the quality of this video is great, like the good ole days of Allrecipes. Welcome Back!!!
A blender will work for this recipe, Mikki Taylor. It will just takes a little longer to prepare. We've found placing the basil leaves first into the blender and then pouring in olive oil allows the blender blade to chop more quickly. Enjoy the process.
I make this with arugula instead of spinach and ricotta , so good , I may even make a video for my version , thank you for reminder @allrecipes
Hi, yuri lim - You may use only spinach to make this pesto. It won't have the depth of flavor you'd have with basil, but it will work fine and be very tasty.
I love pesto as a substitute for traditional tomato sauce on flatbread pizza, especially with pizza Margharita toppings. Just devine!
Oh my 😍 I'm extremely glad your video quality has improved. Just like before
Those noodles look so light and yummy! Can you please tell me what exact noodles those are? Thanks
Thanks for sharing your recipe. Will be using nutritional yeast flakes for the “cheese “ though.
Omg yummmmm my favorite pasta sauce
U should do pancakes with just 2 ingredients u smash 1 banana and then add 2 eggs and they r really good
I make pesto in large batches and freeze in half pint jars but I always add the Parmesan prior to freezing. Absolutely no diff.
great recipes! You should try Paleo Recipes
No food processor but I do have a blender...lol...will work just fine, I beleive! :)
Im helplessly and hopelessly addicted to pesto. ;)
Pesto is great on sandwiches
Wow im just right the 10000th viewer
Can you blender instead of food processor?
is it ok if all spinach only no basil i cant find basil here in my place?
"4 cloves of garlic" proceeds to add 10 cloves
Do you have any substitution ideas for the cheese?
The best substitute for Parmesan is another hard grating cheese, Denitreia. You could use Romano, Asiago or an aged Cheddar.
Hello Narrator😘
Link is broken.
Love the recipe, hate the background music, lol..sorry
1st!!
no pine nuts or parmesan?
Actually this narrated video DOES say use pinenuts (imagine no nuts at all? never heard of that though I have used fresh pecans that I had frozen when in a pinch), and it is THE last ingredient to whirl around once everything else is in and done in the recipe. So back to the first thing is to add parmesan cheese to the fresh basil leaves, as I find it is more easily chopped with half the amount of parmesan as a drier ingredient thrown in with 1/3 or less of what you have of the recipe's fresh basil, then see how it goes, coursely blend/chop, then add the next basil leaves you think either the remainder of it if the chopping runs smoothly, or try a bit of it at a time...because then the rest of the parmesan. Next put in the chopped garlic cloves, give it a whirl or two then add the olive oil slowly ~ last the pinenuts briefly and Voila~
(note- may want to try adding olive oil in 2 doses or whatever and see the texture? It is up to YOU if you add more or less olive oil. Just be sure it is a really nice Italian one and Extra Virgin, only, though also do some taste-testing as it is the backbone of pesto texture.
The freshest basil possible is from your own patio, backyard or full garden. My single plant is growing right now, in a container off the back patio near the kitchen alongside a parsley plant that was almost dead when I realized it had not gone into a garden here yet. Basil was at first iffy, too, but wow did it play out well! It is 3' tall, with several branches to pinch off some from as needed.
Using your own parsley will convince you never to use it bought from any place including Whole Foods as it has NO FLAVOR OR SCENT at all. So just if nothing else, recommend it for the ease of it, and though I promise nothing I will say this: if I learned to do it, you can, too!
I never take for granted that I learned a number of kitchen-basics like pesto and how to make THE classic recipe, including which thing to add first, next, etc., from my then close co-worker/ best girlfriend and she was just twenty-something. She fortunately/unfortunately- (depending on what subject of child-raising we talk about)- grew up with a Conn. mom , a former model, who cooked like a trained gourmet. She, in the day, lived near (and will make you easily realize that....) Martha Stewart.( is a complete b.... ).per unnamed neighbors.
Other insider tip remember to do like me, again, always read what you can before planting things of course like basil and parsley, I am not kidding when I can tell you it is the easiest thing to start out with and brings a lot of early-on gardening encouragement as you use it in your dinners with friendst! Spices like these 2 and course along with the "weed" called MINT, are great if just 3 are needed ...( lol joke here is that mint can make a garden on it's own, including planting itself)! I would happily, if this was more recent, offer & gladly ship you free little mint-plants!
Try other herbs or spices which I tend to usually overlook when it is in the spring and early summer when I run out of time ~