It’s finally hot in the UK! After what felt like an eternity, we finally got our share of sunshine. With raising temperatures I feel like cooking elaborated dishes is put to the side. I crave quick, flavoursome yet nourishing meals. This flavoursome spinach and walnut pesto hits the spot for me!
What’s to love
We are using a whole bunch of spinach and we are essentially eating it raw which means we keep most of its nutrients intact*. Spinach is most known for its high content of vitamin C and folate. It can boost your energy levels, it’s full of antioxidants so it will keep your skin radiant and healthy.
*Whilst we get the benefit of absorbing most of its folate and vitamin C it is worth noting that iron and calcium absorb better when the spinach is cooked- it’s because oxalic acid which blocks their absorption breaks down under high temperatures. Oxalic acid is the enemy of people prone to kidney stones or those that have kidney disease. It’s always best to speak to your doctor about it if you are unsure.
How to eat your pesto
On a toast, with pasta, gnocchi, in risotto or splashed on top of pizza for the extra kick of flavour. There are countless ways to enjoy this goodness.
Freezing
You can absolutely make a bigger batch and freeze it for later use. For best results make sure to put it in a container and top up with a layer of olive oil. If you skip this step your pesto might become sad and brownish when defrosting. Keep in the freezer for about a month. Thaw overnight in the fridge.
Basic recipe
It couldn’t be easier, just 6 ingredients to make the basic spinach and walnut pesto. You can always add extra flavours as you make it, don’t be afraid to experiment. Ingredients you definitely want to include are:
- spinach
- garlic
- olive oil
- lemon juice
- Parmesan cheese
- black pepper
Secret ingredient
This takes it from good to excellent: mint and capers!
I love how fresh and tangy it becomes with this addition. You can also opt for parsley, basil or coriander. The rule here is to use whatever you have available.
Supertaster note
Fair warning if you are cooking for a supertaster- there is a high chance they don’t like capers so best to check before you add any.
Spinach and walnut pesto
Equipment
- blender
Ingredients
- 100 g fresh spinach
- 100 g walnuts
- 100 g Parmesan cheese
- 100 ml olive oil
- 3 cloves of garlic
- 1 tsp black pepper
- ½ lemon
- splash of water if needed
Flavour punch
- a bunch of fresh mint
- 1-2 tsp capers
Instructions
- Wash spinach and drain, peel the garlic, juice the lemon. Add all the ingredients to a blender and blend until you achieve the consistency you like. Add a little bit of salt if needed. Serve immediately or store in air tight container. It will keep in the fridge to 3 days.
