Pesto is making a comeback in my kitchen. And this five minute pesto is the best. I was inspired by a recipe that I found on Serious Eats. I’ve changed it up a bit and found that Trader Joe’s is a one stop shop for the ingredients you’ll need. I’ve dispensed with the mortar and pistol and use my food processor.
I’ve been using pesto on radish pesto crostini, on pasta and soon you’ll see it on my cauliflower pizza.
Here’s a video that takes you through the steps.
5 Minute Pesto
Ingredients
- 4 cups loosely packed spinach leaves (about 3/4 a bag from Trader Joe's)
- 4 cups loosely packed basil leaves (a plastic box from Trader Joe's)
- 4 garlic cloves cleaned
- 6 oz. grated parmesan cheese
- 4 oz. pine nuts
- 1/2 cup olive oil
- 1 lemon zest and juice
Instructions
- Add garlic, pine nuts, lemon zest and a splash of olive oil to the bowl of a food processor and pulse a few times.
- Add about two cups each of basil and spinach and pulse until the leaves are chopped a bit.
- Add parmesan cheese and more basil and spinach pulse and then churn until the leaves are chopped.
- With motor running pour the olive oil in and blend until incorporated. Add 2 T of lemon juice, salt and pepper pulse and taste. Add more lemon juice, salt or pepper as needed.
- If not using right away place pesto in mason jar, pour a bit of olive oil on top to seal and refrigerate. It will keep for about two weeks.
Fantastic, Judy! You make it look so easy AND delicious! And I love when I can get everything at one store! 🙂
Valentina thanks so much for stopping by to check out my pesto recipe. And yes it’s a one stop shop recipe that happens to be delicious.
Summer and basil pesto. Yum, Put on everything. Love the radish crostini idea. Thanks Judy.
Thanks for stopping by Patricia.
I’ve never made pesto, but think I tasted it somewhere once. I wasn’t blown away, but who knows how well it was prepared. I like the idea of the spinach as maybe the basil would be overwhelming on its own (to me). Will have to try it now that D is on the other coast. 😉
Christina, I suffered pesto overdose during the 80s. But I really like this one. and it’s super easy and stays in the frig for up to two weeks. I’ve been putting it on everything. Thanks for stopping by.
I want to toss in warm angel hair pasta like right now
A great idea Soe.
Looks like another winner recipe Judy. I like that it’s half spinach because all basil is strong for me. I’ve had luck freezing extra pesto in ice cube trays, then transferring to a ziplock bag. It’s a great way to have small portions handy. Just pinned!
That’s a great idea to make pesto ready when you need it. Thanks so much Dana.
No more excuses not to make pesto with this recipe! Yum!