I love using Spinach in my pesto for various reasons. First, spinach is readily available in a lot of places, and also, it is relatively cheap. But, you can’t ignore the distinctive beautiful flavor of fresh basil, and that is why is important in this recipe. Sometimes it can be hard to find, and in some places can be “expensive”, but if you can find it don’t skip it!
Roasting the walnuts is essential in this recipe. No oil needed, just lightly roast in a pan over low heat, to bring out the aromas and nutty flavor. Once you’ve done this, your ingredients are ready for the blender.
If keeping the bright green is important to you (both spinach and basil are sensitive to heat and will turn dark green over time), you can go through the extra step of blanching the herbs in salted boiling water. Before starting, make sure to prepare a bowl with iced water and have it ready in the counter. Now, bring a pot of salted water to a boil, add your herbs and let them cook for about ten seconds. Then, with the help of a slotted spoon take your herbs and place in the iced water (this will stop the cooking process, allowing the herbs to stay green). Make sure you squeeze the herbs dry before starting with your pesto.