I love green pesto and this recipe will definitely not disappoint! It provides such a complex, yet simple solution for lunch or dinner. Jam packed with the green goodness of fresh basil and baby spinach leaves, subtle nuttiness from pine nuts and aged Parmesan cheese (and yes…also a little from the chef!!!), as well as an additional splash of lemon juice and the bitter zest, this pesto provides such a complex flavour profile, yet is such a simple solution for lunch or dinner.
Ingredients:
- 1.5 cups fresh baby spinach leaves
- 1 cup fresh basil leaves (I remove the stems)
- 1/2 cup pine nuts
- 3/4 cup high quality aged Parmesan cheese
- 2 large or 3 small peeled garlic cloves
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 2 tbsp extra-virgin olive oil + 1/4 cup more
Method:
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 Tbsp olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
Depending upon desired final consistency, add up to 1/4 cup more of olive oil and blend in the food processor.
Mix together with fresh pasta such linguine.
Serve with sliced cherry tomatoes, pancetta, and/or large prawns.
Wine Pairing:
I recommend serving this with a crisp, fresh white wine such as a Gavi from Piedmont, Italy. It’s made from the cortese grape and often has medium-high acidity with flavours of citrus (lemon & lime) and stone fruit flavours, as well as a subtle nuttiness on the palate. I chose a bottle of La Raia vineyard’s Gavi di Gavi 2018 wine, which is beautifully biodynamic. Cheers!
Spinach, Basil & Lemon Pesto Pasta with Gavi wine
Equipment
- Food Processor
Ingredients
Pesto Sauce
- 1.5 cups baby spinach leaves
- 1 cup basil leaves
- 1/2 cup pine nuts
- 3/4 cup high quality aged, grated Parmesan cheese
- 2 garlic cloves
- 1 tsp salt
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1/4 cup extra virgin olive oil
- Your choice of pasta (fresh or dried)
Instructions
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tbsp olive oil in a food processor until nearly smooth
- Scrape the sides of the bowl with a spatula as necessary.
- Add up to 1/4 cup more of olive oil and blend in the food processor
- Mix together with fresh, cooked pasta such linguine, tagliatelle or spaghetti.
- Garnish with sliced cherry tomatoes, grated Parmesan cheese, salt & pepper and a sprig of basil leaves.
- Wine pairing: Enjoy with a glass of Gavi white wine.