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
Spinach and Basil Pesto
Spinach and Basil Pesto

Instructions

  1. Blanch the spinach and drain the water.
  2. 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.
  3. This sauce is intended for ravioli, tagliatelle or casseroles. For casseroles, you can add the sauce directly without boiling it.

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