I will show you how to make my favorite kind of pesto-with a lovely twist!
Last time, I showed you how I make my Creamy Bell Pepper & Carrot Pesto. This time, I’m going to show you how to make more of a traditional pesto-but with a nice little vegan touch.
Before I delve into my yummy recipe, let’s first address a major question: What exactly is pesto? Pesto, or, more formally pesto alla genovese, is a sauce that originates from Genoa, the capital city of Liguria, Italy. Some historians believe that the recipe dates back to the Roman Era, but became a more refined staple around the mid-1800s. The traditional pesto sauce consists of fresh basil leaves, crushed garlic, pine nuts, coarse salt, olive oil, and a hard cheese such as Parmigiano-Reggiano (think of your classic non-grated Parmesan cheese). The following ingredients are traditionally blended together by finely hand chopping or hand-crushing them down with the utilization a mortar and pestle (pictured below).
|Photo courtesy: Artur Rutowski|
My recipe has a few exceptions which deviate from a traditional pesto alla genovese. First, this recipe is completely dairy-free and therefore vegan. But don’t worry about missing out on the cheesy bite. Nutritional yeast and lemon juice serve as the perfect substitute for the traditional hard cheese required. As you can see by the recipe title, this recipe also incorporates the utilization of fresh spinach. I understand that not everyone has access to fresh basil leaves, be it because of availability, cost, or a combination of the two factors. The spinach, while light in flavor, serves as a perfectly viable alternative if you have zero access to fresh basil. Finally, this recipe has a 21st century instantaneous twist by relying on a food processor (but if you DO have a mortar and pestle-the traditional mixing tool, it works perfectly, as well! It will just take a tad bit more time and elbow grease to prepare 🙂 ). Nevertheless, this remixed version of the traditional pesto recipe is super simple to prepare. Most of all, the flavor is absolutely delicious! Just like my bell pepper-carrot pesto, this yummy sauce goes wonderfully with pasta or over a baguette, risotto or any other vessel you like to serve your pesto with.
Do you want to know how I make my version of pesto? Keep on scrolling!
Spinach Basil Pesto
· 2 packed cups of fresh spinach leaves
· 2 packed cups of fresh basil leaves*
· 3 cloves of garlic
· ¼ cup of nutritional yeast
· 2 tbsp. lemon juice
· 1 tsp. salt (coarse or kosher is preferred)
· ¼ cup extra virgin olive oil (evoo)
· ¼ cup of pine nuts or roasted sunflower seeds
1. In a small skillet, set it on medium high and allow it to preheat for a couple seconds. Take your pine nuts and place them into the skillet and allow them to toast up for about 2-3 minutes until they form a light golden brown around the edges. Stir the nuts frequently in the process. Once the nuts area toasted, remove from heat and set aside. You can skip the toasting step if you are utilizing pre-roasted sunflower seeds. Simply set those to the side.
2. Take each garlic clove place each clove on the cutting board. Gently place your knife over the garlic clove with the blade resting parallel to the garlic clove (away from you), ball your fist, and smash the knife. Doing so breaks each clove down, while also cracking open the skin. Repeat until all the cloves have been mashed and skin completely unpeeled. Then, coarsely chop each of the cloves until the pieces are roughly about the size of small grains of rice. Set aside.
3. Blending method 1-Food processor: Take all of your ingredients and add them all into a food processor. Let the mixture pulse for about 2 seconds each time and repeat about 6 times-1 minute until the pesto has a smooth consistency, but still chunky enough to the point where you can see pieces of the spinach and garlic. Stir the mixture in between each pulse. (do not exceed pulsing over 2 minutes).
4. Blending method 2-Mortar and pestle: First, grind your garlic and salt down with the mortar and pestle for about 30 seconds-1 minute, or until it turns into a chunky mash. Then gradually add in your toasted pine nuts or sunflower seeds and mash it down until the garlic/nut mixture forms a paste. Afterwards, gradually add in the basil and spinach, handful by handful and grind that into the mixture until the leaves are very tiny. Gradually, add in the rest of your ingredients, with the olive oil as the last ingredient to add in, and keep mixing everything for a few minutes (3-6), and continue mashing until the pesto has a smooth consistency, but still chunky enough to the point where you can see pieces of the spinach/basil and garlic.
5. Enjoy over your favorite edible vessel! 🙂
* Note: If you are unable to access fresh basil leaves, substitute the 2 cups of fresh basil for 2 cups of fresh spinach leaves.
Makes approximately 1 cup of delicious pesto (8 ounces)-6 servings
Nutritional Information (per serving):
156 Calories/ 6.2g protein/ 12.5 grams fat/6.9 grams of carbs/3 grams fiber
198% DV Folate, DFE/ 264% DV Vitamin B-1 (Thiamin)/ 202% DV Vitamin B-2 (Riboflavin) 115% DV Vitamin B-3 (Niacin)/ 300% DV Vitamin A/ 373% DV Vitamin K/ 17% DV Vitamin C