Spinach & Walnut Pesto

PESTO: Pine Nuts can be silly expensive.  And traditional pesto is tons of pine nuts and tons of fresh basil.  But basil isn’t in season yet.  Confession: We grow almost an entire bed of basil just so I can make fresh pesto all summer and freeze countless single-dinner-size containers.  But as the weather warms, I want less stews and casseroles and more green freshly bright dinners on the table.  Mostly because they taste so good but also, let’s face it, casseroles do NOT go well with cute spring and summer attire.

So here is a new take on Pesto that I want to share with you.  Huge bursts of vitamins and proteins here with big wild flavor.

SPINACH & WALNUT PESTO

Ingredients: makes 6-8 containers / each container should feed 2-4 people

• 2 – 16 oz bags of fresh spinach (approx 2 lbs worth)
• 8-10 cloves garlic (peeled) *we like a lot of garlic
• 5-7 cups Walnut halves
• 2-3 cups good quality Parmesan or Parmesan Reggiano Cheese (the finely grated kind from the fancy cheese section)
• 1 -1 ½ teaspoons kosher salt
• 2 cups cooking olive oil – with more for later

Working in batches in a Cuisinart, chop up all ingredients.  I first layer the loose spinach followed by the heavier ingredients such as the walnuts and garlic cloves.  Then Parmesan cheese, salt and olive oil.  I think it grinds better.  Less hassle.

This may take 2 or 3 rounds to have all ingredients chopping up together in one machine.  But feel free to make smaller amounts of the pesto in different size food processors.

Now this is important: Spoon the ready pesto into containers and cover with a thin layer of olive oil.  Then FREEZE immediately!! Pesto turns brown quickly.  Let it be known that brown pesto is unappetizing.

Set aside the pesto for your dinner in a separate bowl.  I like to whisk in good quality olive oil at this point to thin the pesto so it coats the pasta more evenly.  Toss your ready pasta or spaghetti squash and garnish with good quality Parmesan cheese over the top.   And serve!

Wine Pairing: Annadel Estate 2012 Los Chamizal Chardonnay, Big Pink Rose of Zinfandel (2011 or 2012), or “Anni’s Blend” Estate Meritage (2009 or 2008)…  If you don’t have our wines, pair it with a brighter (or nuttier) Chardonnay (on the crisp side, not buttery!!) or else a medium bodied meritage blend (Cabernet, Merlot, etc).

NOTE: You can adjust any of these ingredient quantities to taste.  That’s one of the beauties of pesto!