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Spinach-Basil Pesto

Sauteed spinach gives this classic basil pesto a wintery feel. Hazelnuts bring out the basil's sweet side, and freshly grated Pecorino adds a savory tang that Parmesan can't match. This blend will wake up any sleepy omelet.

Whole Living, March 2012 http://www.marthastewart.com/155585/spinach-basil-pesto
2.5
Rated
50100(12)12
  • Yield Makes 1/2 cup

Ingredients

    • 1 teaspoon plus 2 tablespoons extra-virgin olive oil
    • 1 clove garlic, sliced
    • 4 ounces baby spinach
    • 1/2 cup basil leaves
    • 1 tablespoon hazelnuts, toasted and skinned
    • 2 tablespoon freshly grated Pecorino Romano
    • Coarse salt and freshly ground black pepper

Directions

  1. Heat 1 teaspoon oil in a medium pan over medium heat. Add garlic and cook until tender, but not browned, about 1 minute. Add spinach and cook, stirring, until wilted and bright green, about 1 minute.
  2. Remove spinach from pan using a slotted spoon and let cool slightly. Squeeze out excess moisture from spinach, then pulse with basil, hazelnuts, Pecorino, and 2 tablespoons oil in a food processor until combined. Season with salt and pepper.

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