Pesto with Spinach

When basil is out of season or you want a milder, earthier pesto, spinach steps in beautifully. It blends into a vibrant green sauce that’s less peppery than basil pesto and pairs with a wider range of dishes.

Two cups of tightly packed spinach, pine nuts (or walnuts), and garlic get pulsed in a food processor, then olive oil streams in while the machine runs at high speed. That steady stream is how you get a smooth emulsion instead of a gritty, separated mess.

The cheeses go in after blending, stirred in by hand. Parmesan and Romano together give you a sharper, saltier punch than Parmesan alone. Stirring them in rather than processing them preserves their granular texture, which adds a subtle grittiness that clings to pasta.

This pesto works on everything: toss it with hot pasta, spread it on crostini, use it as a pizza base, or stir a spoonful into soup. It freezes well too, so double the batch if spinach is cheap at the market.

Kitchen Tips

• Wash and stem the spinach thoroughly. Grit in the leaves will ruin the pesto’s texture.
• Pour the olive oil in a thin, steady stream while the processor runs. Dumping it in won’t emulsify properly.
• Taste before adding salt. The Parmesan and Romano contribute significant saltiness on their own.
• If using a blender instead of a food processor, stop and stir frequently to keep things moving.

Variations

• Substitute 2 cups of fresh parsley for the spinach for a bright, herby parsley pesto.
• Use walnuts instead of pine nuts for a more affordable, slightly more bitter flavor.
• Add a squeeze of lemon juice for extra brightness that pairs well with seafood pasta.