We’ve got a pretty good and fairly uncommon pesto recipe already on our blog. But, you always have to reinvent to stay relevant, right? Maybe that’s just for celebrities. Regardless, we’ve got a brand new homemade spinach pesto recipe for ya today! This recipe came about because The Beard just bought a sous vide a few week ago. Yes, we are those *classy* people on Thanksgiving evening who go to Target. Go ahead and judge us. But, it’s our little family tradition and we love it.
He has been itching to try it out so I invited over a few of my girlfriends for wine and a home cooked meal by The Beard. If you haven’t ever cooked with (or even heard of!) a sous vide, don’t worry. We’re going to write a post all about the wonders of this little cooking machine. In the meantime, be cheerful for this wonderful little pesto recipe made with a not so typical leafy green.
Oh, and cheese. Lots of cheese. Yes, you could swap out any type dry cheese but Parmigiano Reggiano is just the best. Other than in homemade pesto, my favorite way to each this cheese is to shave pieces off the wedge, top with an apple slice and a drizzle of honey. It’s life changing. Yes, it can be a bit pricey to get purchase the real deal but it’s totally worth it. Plus, it lasts forever so stock up when it’s on sale at your local grocery store.
The nice thing about this pesto recipe is that it’s pretty forgiving. You can adjust the amount of garlic, cheese, and spices to your liking. We love love love garlic in our house so there is typically a hefty amount in any recipe that calls for a clove or six. We also recently just purchased an official pepper grinder and it makes SUCH a difference. The flavor is way stronger and you need far less than if you buy already ground black pepper.
This recipe is going to make a pretty large amount of pesto. Unlike other sauces and condiments, a little pesto goes a long way. You typically only need about a tablespoon to cover a full serving of pasta. The Beard coated some farro with pesto and paired it with some spring mix and a lemon vinaigrette. He threw in a chicken breast that he made with the sous vide and it was a pretty flawless dinner. What are you going to make with your spinach pesto?
- 1 bunch spinach
- 1 cup Parmigiano Reggiano
- 4-6 garlic cloves
- 1/4 cup pine nuts
- 1/2 - 3/4 cup olive oil
- freshly ground black pepper and salt
- Rinse spinach and blot dry with paper towels.
- Add spinach, cheese, garlic and pine nuts to food processor.
- Combine until slightly smooth. Add olive oil in single line while pulsing, until desired consistency.
- Add freshly ground pepper and salt until desired flavor.
- Use pesto on favorite dish then store in fridge in an airtight container with a layer of olive oil on top.