This Easy Spinach Pesto is one of my favorite new takes on a beloved classic. It’s easy to whip up and keeps really well in the fridge. Bring out a warm batch of your favorite Italian bread and use this spinach pesto as a complex dipping sauce. It’s complex in flavor, while being simple to create.
Pesto purists will note that we’re not using fresh basil. That’s right. It’s an unconventional take on a classic dish, and you’ll be so happy that you ventured into these amazing new flavor territories. The lemon essential oil brings a bright aroma and light boost to this simple sauce. And please don’t think that you’ll be missing the basil flavor. That’s where the basil essential oil comes in to delight your tastebuds without overpowering the dish.
My favorite ways to use pesto are:
- On pizza – this is a quick way to add veggies and cut the sugar that comes in most prepared pizza sauces.
- On sandwiches – replace your mayo or mustard with this tasty alternative. Try it with smoked turkey and provolone on French bread!
- On pasta – stir it up with your favorite cooked pasta and olive tapenade. This combination is fast, fresh, and delicious!
New to essential oils? Learn more about how we use them and why you should use them as well.
Ingredients
Instructions
- In a small skillet, heat the pine nuts over a medium heat. Stir continually. The pine nuts are done when they're lightly golden brown. Heating them intensifies their delicious flavor.
- In a food processor, combine pine nuts, spinach, parmesan cheese, garlic, and about 1/2 cup of olive oil. Pulse until the mixture is smooth and evenly pureed. You might need to scrape the sides several times to get the perfect consistency.
- Pour the pesto into a glass or stainless steel bowl. Add more olive oil until you've reached the desired consistency. Add essential oils and stir with a stainless steel spoon.
- Serve immediately or chill, if desired. Serve in ceramic or glass dishes.
- You can make this pesto ahead of time and store in a canning jar in the refrigerator for at least a week. You might want to stir in a little more olive oil when you're ready to serve.
Nutrition
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