Spinach and Basil Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach
- 1 handful basil leaves, fresh or frozen
- 40 g parmesan, rated
- 70 g nuts your choice (walnuts, almonds or other)
- 1 tablespoon olive oil
- 5 tablespoon heavy cream
- 3 cloves garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Blanch the spinach and drain the water.
- Put all other ingredients, including the spinach, in a blender and chop until you get a creamy sauce. Then bring to the boil in a saucepan and immediately return to the boil over the lowest flame or heat for 10 minutes. If the sauce gets too thick, add the cream. If necessary, season with parmesan, salt and pepper.
- This sauce is intended for ravioli, tagliatelle or casseroles. For casseroles, you can add the sauce directly without boiling it.
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