BASIL & SPINACH PESTO – A CLASSIC ITALIAN STAPLE WITH A TWIST!
If your kitchen windowsill or backyard garden is still overflowing with the last big burst of fresh herbs, it is time to put that harvest to work. Pesto is the ultimate way to capture that unbeatable, peppery flavour of fresh basil before it fades. While traditional recipes rely heavily on pricey pine nuts, this version is skipping the expensive, hard to find import and swapping in a handful of healthy almonds instead. Adding mild baby spinach leaves to the classic basil base not only stretches the recipe, but also keeps the colour stunningly vibrant green. Toss it over warm noodles, spread it over chicken or use it to elevate a weekend sandwich. So good!
Did You Know?
Basil belongs to the mint family and traces its roots back over 5000 years to the warm climates of India and Southeast Asia. Today, Canadian farmers and green-thumbed gardeners grow several distinct varieties, including classic Italian Genovese, spicy Thai basil, compact Greek basil and citrusy lemon basil. Tossing a handful of these fresh leaves into your meals provides a massive boost of vitamin K, essential for bone strength and healthy blood clotting. It also adds a healthy dose of antioxidants, vitamin A, iron and magnesium.
INGREDIENTS (8 Servings)
- 2 cups (500 ml) fresh basil leaves, packed
- 2 cups (500 ml) fresh baby spinach, packed
- 1/4 cup (60 ml) sliced or whole almonds, toasted
- 2 to 3 cloves garlic, smashed
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon (2.5 ml) sea salt and black pepper, to taste
- 1/2 cup (125 ml) extra-virgin olive oil
- 1/2 cup (125 ml) grated Parmesan cheese
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INSTRUCTIONS
- To toast the almonds, place the almonds in a dry skillet over medium-high heat. Toast for 3 to 5 minutes, shaking the pan often, until golden and fragrant. Remove from the heat and let cool.
- In a food processor or blender, combine the basil, spinach, toasted almonds, garlic, lemon juice, salt, and pepper. Pulse 8 to 10 times until roughly chopped.
- With the motor running on low, slowly drizzle in the extra-virgin olive oil until the mixture comes together into a smooth or slightly chunky paste.
- Add the grated Parmesan cheese and pulse just 2 to 3 times to incorporate without over-blending.
- Taste and add extra salt, pepper, or a squeeze of lemon juice, if needed.
ENJOY!
Per Serving: Â |Calories: 173 kcal | Carbohydrates: 2.0 g | Protein: 3.5 g | Fat: 13.8 g |Fibre: 0.8 g | Sodium: 247 mg |
 Joanne Nijhuis, MSc is a Consulting, Media and Culinary Nutritionist in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne is currently working on her first cookbook. For more information, email Joanne at jo.knows.nutrition@outlook.com.