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Spinach Pesto

Spinach Pesto

best spaghetti sauce

Pesto — one of my favorite sauces. And I always like new variants. Pine nuts I sometimes replace cashew. But recently I learned that in my favorite restaurant, make a chic walnut pesto. So I decided not particularly stand out. But Raihona (basil) is not, therefore, necessity is the fiction — making pesto spinach. If you do not like spinach, you make this sauce is not recommended. The taste of the spinach is not going anywhere. Regarding the use of pesto, then there is scope of our wonderful fantasy. You can with the paste can be smeared on crostini can Beginning Vol au vent, etc.


Spinach (leaves only) — 300 g (3 large beam)

Walnuts — 2 tbsp

Olive oil — 6 tablespoons (depending on desired consistency)

Garlic — 2 cloves

Cheese (can substitute any type of semi-solid cheese Samara, but soft varieties are not suitable) — 2 tbsp grated on a fine grater

Salt to taste

Spinach leaves are detachable from the stalks. Wash. Fill with boiling water for 2 minutes (this case is called the «blanch»).

Then drain the water and pour over the spinach in cold water. Gently wrung out the excess fluid from the spinach.

Garlic cut into several pieces. You can crush the garlic flat side of the knife and lightly fry (not crispy) in a small amount of olive oil, and then with the same oil add to the other ingredients in a blender.

Cheese rub on a small grater. Nuts chop and fry lightly on a dry frying pan.

Mix all ingredients in a blender.

Ready sauce salt to taste.

If you want a more liquid sauce, add more oil. Spread the sauce over the piece of crostini (dried bread) — and you have a ready-made meal!

Bon Appetit!



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