Some recipes use walnuts instead of pine nuts. I do not recommend this, unless you really do not like the taste of pine nuts. Walnuts have much different flavor and texture than pine nuts. To me it's no contest; pine nuts are perfect in this sauce and anything else is just not as tasty!
Spinach Basil Pesto Sauce
½ cup fruity olive oil
four coves of garlic
6 cups fresh spinach leaves, packed
2 cups fresh basil leaves, packed
1 cup fruity olive oil
½ teaspoon sea salt
zest from half a lemon
2 ounces toasted pine-nuts*
¼ cup Parmesan cheese
Place ½ cup of oil and garlic in food processor. Pulse until garlic is finely chopped about 4-6 times. Pour oil garlic mixture into large fry pan. Scrap the sides of the processor bowl well with a rubber spatula to remove all the garlic into the pan. Place bowl back onto processor. Cook the garlic on a low heat for 5- 6 minuets until it softens. Do not let garlic brown. Remove from heat and let cool slightly.
Meanwhile put spinach and basil in food processor and pulse 5-6 times until spinach and basil are ruffly chopped. Pour the warm garlic oil mixture into the processor with the spinach and basil. Add the salt.. Pulse 1-2 times to distribute the oil, garlic and salt.
Then pour the remaining 1 cup of oil into the garlic spinach mixture in processor. Pulse 3-4 more times until oil is well blended into the spinach basil mixture. Pour pesto out of food processor bowl into a medium bowl or container. Stir in the lemon zest, toasted pine-nuts and the Parmesan cheese.
Pesto sauce may be used as a pasta sauce, to coat chicken or fish before or after cooking. Mix it with mayonnaise to make a spread for sandwiches. Add it to soups or stews.
Store pesto in the refrigerator for 2- 3 days
Makes about 2 cups of pesto.
* place pine nuts in 350 degree oven for 6-8 minutes.