🌿 Spinach pesto with EVOO

A fresh and light version of classic pesto, where spinach provides mellowness and basil offers aromatic intensity.

Extra virgin olive oil is key: it emulsifies the mixture, adds texture, and enhances all the flavors with that slightly spicy and lingering finish.

Quick, versatile, and full of character, perfect for pasta, toast, or as a base for other dishes.

Preparation

1. Blend the spinach, basil, garlic, nuts, and a pinch of salt.
2. Gradually add the extra virgin olive oil while blending, until you achieve a smooth and creamy texture.
3. Adjust the flavor by adding more salt, garlic, or oil as preferred.
4. Add chili or a few drops of lemon if you want a fresher or spicier kick.

Tips

• Add oil gradually → helps achieve a smoother and creamier emulsion
• Taste during preparation → allows for better adjustment of flavor balance
• Use quality EVOO → completely changes the final result
• Toast the nuts → intensifies their flavor, but let them cool before blending

Common Mistakes

• Adding all the oil at once → makes emulsification difficult and worsens texture
• Over-blending → can make the pesto too dense and heat the mixture
• Not adjusting the flavor at the end → can result in a bland or unbalanced taste

Storage

Store in an airtight container in the refrigerator.

Add a thin layer of extra virgin olive oil on top to protect it from air and delay oxidation.

It stays fresh for several days if kept tightly sealed and refrigerated.

How to Serve

Perfect for:

• pasta
• toast
• roasted vegetables
• as a base sauce for other dishes

Olvero Touch

A good extra virgin olive oil not only binds the sauce; it defines its flavor. It adds depth, freshness, and that slight spiciness that turns a simple pesto into something special.