How to Make a Spinach-Sage Pesto
Pesto is an incredibly versatile, quick, and forgiving sauce that can elevate any dish! This Spinach-Sage Pesto adds a unique twist with fresh sage and spinach for a delicious and nutrient-packed sauce.
Ingredients
- ½ Cup Walnut Halves
- ½ Cup Fresh Chopped Spinach
- 1 Tbsp. Fresh Chopped Sage Leaves (for vibrant color, try purple sage)
- 1 Large Garlic Clove, minced
- 4 Tbsp. Extra Virgin Olive Oil
- ¾ Tsp. Salt
- ¼ Tsp. Pepper
- 1/6 Cup Grated Parmesan Cheese
- 1/6 Cup Shredded Swiss Cheese
- ¼ Cup Water, or as needed (use pasta cooking water for extra flavor)
Directions
-
Prepare the Walnuts
Begin by pulverizing the walnut halves in a blender or food processor until they resemble coarse crumbs. -
Add Fresh Ingredients
Add the spinach, sage, garlic, olive oil, salt, and pepper to the blender. Blend until the mixture becomes smooth and well-combined. -
Incorporate the Cheeses
Add the grated Parmesan and shredded Swiss cheese to the mixture. Gradually blend in the water until the pesto reaches a creamy, smooth consistency. -
Customize the Thickness
If you prefer a thicker pesto, reduce the amount of water. For a thinner pesto, add a bit more water, especially the water from cooked pasta to enhance flavor.
Tips and Variations
- Easily substitute ingredients: use basil for sage, parsley for spinach, or try other nuts like almonds or pine nuts instead of walnuts.
- Double, halve, or quarter the recipe to suit your needs.
- Store extra pesto in the fridge for up to two weeks or freeze for long-term storage.
Serving Suggestion
Toss this spinach-sage pesto with whole wheat linguine, fresh chopped tomatoes, and pitted Kalamata olives for a wholesome and flavorful meal.
Enjoy the vibrant flavors of this unique pesto and elevate your dishes with a fresh twist!
