- 3.5 oz of spinach
- 3.5 oz of parmesan
- 80ml of olive oil
- 2 oz of hazelnuts
- 1 clove of garlic
- A pinch of salt
Pesto is one of those Italian sauces that has me in love since I tried many years ago in a trattoria in Florence. Normally I have my fresh basil to prepare small urban garden, but in winter does not produce as many leaves as I’d like, so I have to find alternatives like this pesto spinach and hazelnuts.
The idea of using spinach came because I overran enough to prepare chicken with lemon cream and spinach and looking for what to do with them, I came across this recipe for pesto spinach and walnuts dear Manu Catman, I’ve allowed license adapt using hazelnuts, mostly because I did not nuts at home and did not want me to go down to buy them.
See how to make spinach and hazelnuts pesto:
1. Begin by washing and chopping spinach. Also grate the cheese and peel and chop the garlic. With the ingredients ready, put them all in the bowl of the mixer and grind to a smooth sauce without lumps.
2. For my taste, with 80ml olive oil, although very good flavor, the sauce is a little too thick, so you can adjust a little amount of oil to your liking.
3. Finally, you can serve the sauce with a plate of pasta or bread toast with some sausage. Even with a sauce so rich, the possibilities are many and can also be used for meats and fish.
Alright, we finish to make spinach and hazelnuts pesto, now its time to eat and delight.