Spinach and macadamia pesto
Delight your taste buds with a vibrant Spinach and Macadamia Pesto! Made with fresh spinach, creamy macadamia nuts, garlic, olive oil, and grated parmesan cheese, this easy, 5-ingredient recipe is perfect for pasta, sandwiches, or as a zesty dip. Enjoy a nutty twist on a classic favorite in just minutes!
Cook time 0 min
Prep time 10 min
Ingredients:
1.50 cups spinach1/3 cup macadamia
2 garlic cloves
1/2 cup olive oil
1/3 cup grated parmesan cheese
Spinach and macadamia pesto is a fresh and nutritious twist on the traditional pesto recipe. This delightful combination pairs the earthy flavors of spinach with the creamy texture of macadamia nuts to create a versatile sauce that can be used with pasta, as a spread, or as a dip. This recipe is simple to make and perfect for adding a touch of gourmet to your everyday meals.
Instructions:
- Rinse the spinach thoroughly under cold water to remove any dirt or sand. Pat it dry with a clean towel or use a salad spinner to get rid of excess moisture.
- Peel the garlic cloves.
- If you prefer extra flavor, lightly toast the macadamia nuts. Place them in a dry skillet over medium heat. Stir frequently and cook for about 5 minutes or until they are golden brown and fragrant. Be careful not to burn them. Allow the nuts to cool slightly before using.
- In a food processor or blender, combine the spinach, macadamia nuts, and garlic cloves. Pulse a few times to chop the ingredients slightly.
- While the food processor or blender is running, gradually pour in the olive oil. Continue to process until the mixture is smooth and well combined. You may need to stop and scrape down the sides with a spatula to ensure everything is evenly mixed.
- Add the grated Parmesan cheese to the mixture. Pulse a few more times to combine everything thoroughly. If the pesto is too thick, you can add a bit more olive oil or a splash of water to reach your desired consistency.
- Taste the pesto and adjust the seasoning as necessary. You can add salt and pepper to taste if desired.
- Your spinach and macadamia pesto is ready to be used! Transfer the pesto to an airtight container if you are not using it immediately. It can be stored in the refrigerator for up to one week. To preserve the vibrant green color, pour a thin layer of olive oil on top of the pesto before sealing the container.
Tips:
- Use fresh spinach for the best flavor and nutritional value. Baby spinach works particularly well.
- Toast the macadamia nuts in a dry skillet over medium heat for 3-5 minutes until golden brown to enhance their flavor before adding them to the pesto.
- Start by adding half the olive oil and then gradually add more until you reach your desired consistency.
- For a vegan version, substitute the parmesan cheese with nutritional yeast.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week or freeze for longer storage.
With its vibrant green color and rich, nutty flavor, this spinach and macadamia pesto is sure to become a favorite in your culinary repertoire. It's a versatile sauce that can elevate a variety of dishes with its fresh and hearty taste. Enjoy this healthy and delicious pesto with your favorite pasta, spread it on sandwiches, or use it as a dip for veggies. Happy cooking!
Nutrition per serving
10 ServingsCalories 50kcal
Protein 1.34g
Carbohydrates 1.25g
Fiber 0.48g
Sugar 0.23g
Fat 16g
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