Spinach Pesto with Lemon, Capers, and Nutty Basil Recipe
A vibrant and flavorful Spinach Pesto recipe combining toasted walnuts, fresh spinach, basil, lemon zest, and nutritional yeast for a dairy-free twist. Perfect for tossing with pasta, spreading on sandwiches, or adding a fresh herbal boost to any dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Nuts and Aromatics
- 1 cup (112g) walnuts, broken into pieces (or pine nuts)
- 4 cloves garlic, roughly chopped
Greens and Herbs
- 5 ounces (140g) baby spinach
- 4 loosely packed cups (50g) fresh basil leaves
Flavorings and Seasonings
- 2 small (or 1 large) lemons, zested + 4 tablespoons (60 mL) juice
- Kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon red pepper flakes (or 1 to 2 teaspoons Aleppo pepper, optional, omit or reduce for mild heat)
- ¼ cup (20g) nutritional yeast
- 1 to 2 tablespoons capers, drained (optional)
Oil
- ½ cup (112g) extra virgin olive oil
Instructions
- Toast the nuts: Heat a large dry frying pan over medium-low heat. Once hot, add the walnuts and toss from time to time until they smell nutty and darken by a few shades, about 4 to 5 minutes. This deepens their flavor and adds a toasty aroma.
- Process the nuts and garlic: Add the toasted walnuts and roughly chopped garlic to a food processor. Blend until they form a fine crumb, avoiding creating a paste. This prepares the base texture for the pesto.
- Add greens and blend: Add the baby spinach and fresh basil leaves to the food processor in batches if necessary, pressing down to fit. Blend until the mixture forms a coarse paste, scraping down the sides as needed to ensure even processing.
- Add flavorings: Add the lemon zest, lemon juice, kosher salt (about 1 teaspoon), freshly cracked black pepper, red pepper flakes, and nutritional yeast. Blend until a paste forms, scraping down the sides frequently for consistent texture.
- Incorporate olive oil and capers: With the motor running, slowly stream in the extra virgin olive oil until the mixture becomes a thick, smooth sauce. If using capers, add them now and pulse a few times to incorporate evenly.
- Taste and adjust: Taste the pesto and add more salt or lemon juice as needed. If your basil is not very fresh or vibrant, add a pinch of sugar to balance the flavors. The pesto may be thicker and creamier than traditional versions.
- Store the pesto: Transfer the pesto to a large sealed jar and store it in the refrigerator for up to one week. For longer storage, freeze the pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe bag to keep for 3 to 4 months.
Notes
- Note 1: Walnuts can be substituted with pine nuts for a more classic pesto flavor.
- Note 2: Use a good quality extra virgin olive oil for the best flavor and texture.
- Note 3: Toasting nuts enhances their aroma and adds depth to the pesto.
- If your food processor is small, blend greens in batches to avoid overfilling.
- Omit or reduce red pepper flakes for a mild heat level suitable for sensitive palates.
