When I think of spring, I immediately associate it with the color green, both in nature and at the table. The first buds appear on the branches, the meadows begin to shine, and in the gardens, broad beans, peas, and naturally, fresh spinach ripen, which are wonderful vegetables if their nutritional contribution is most optimal especially during the colder months of the year. How can you not love them?
It’s precisely spinach that are the undisputed stars of this versatile recipe: a creamy and fragrant pesto, perfect for those who seek a healthy, quick, and no-cook dressing.
A versatile and “Zero Stress” dressing
The special feature of this spinach pesto is its incredible practicality. It’s prepared in no time because all the ingredients go raw into the blender. There’s no need to blanch anything: the only “hot” step is toasting the hazelnuts, crucial to unleash their unique aroma.
Why you’ll love this spinach pesto:
Undoubtedly, it’s a recipe free from cheese, so naturally vegan and light, ideal for those with intolerances or who prefer high-quality plant-based ingredients. Furthermore, the sweet taste of fresh spinach pairs really well with the toasted, robust aftertaste of country hazelnuts.
The advantage of making this pesto is mainly because the spinach is added raw, allowing you to preserve all their vitamins and antioxidant properties.
How to use Spinach and Hazelnut Pesto
This pesto is a real ally in the kitchen thanks to its versatility. You can, for example, dress all your first courses: I tried it on homemade gnocchi and it was divine, but it’s perfect for any other type of pasta. Use it to give a boost to your rustic dishes and savory pies, or spread it on bruschetta, crostini, or crackers for an easy and quick vegetarian appetizer. Be enchanted by its velvety texture and the fragrance of spring on the table!
Other ideas for alternative pestos to the traditional basil-based one:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 7 oz baby spinach (more tender leaves)
- 2 oz hazelnuts (shelled)
- 3/8 cup extra virgin olive oil
- 1 tbsp lemon juice (helps to maintain bright green)
- 1/2 clove garlic (optional, core removed for digestibility)
- 1 pinch salt
Tools
- 1 Baking sheet
- 1 Parchment paper
- 1 Salad spinner
- 1 Blender
Preparation
Wash the baby spinach under running water, selecting the more tender leaves and discarding any yellowed ones.
Meanwhile, place the shelled hazelnuts on a baking sheet lined with parchment paper, spreading them slightly with your hands. Then toast in a preheated oven at 390°F for 8′-10′ max*.
After toasting, remove the baking sheet from the oven and let them cool for a couple of minutes, then rub them while still warm between your hands to remove their outer skin.
They will come off very easily in a few minutes.
Let them cool completely (this step is crucial to avoid the heat damaging the color of the spinach), transfer them into a blender, and chop in batches.
You should obtain a not too fine granule that you’ll set aside.
Dry the baby spinach thoroughly with a salad spinner or a cloth. Excess water could make the pesto too liquid, then transfer them into the blender, add the salt, lemon juice, and garlic clove.
Add the first 1/4 cup of oil slowly and begin to chop. Blend in pulses (pulse function) to not heat the blades and preserve the emerald green color.
When it reaches a creamy consistency, also add the chopped hazelnuts.
And finally, the remaining 2 tablespoons of oil. Continue blending until you achieve a smooth and homogeneous consistency. If you prefer a more fluid pesto, add 1-2 tablespoons of cold water or a bit more oil.
When serving, drizzle with more oil.
Here are my fresh gnocchi dressed with this special pesto, some basil leaves, toasted and chopped hazelnuts on top, and a sprinkle of Grana Padano PDO to taste.
And voilà…the spinach and hazelnut pesto is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉You can store the pesto in a glass jar always well covered with a layer of extra virgin olive oil on top for 2-3 days in the fridge, or freeze it in the freezer for 2-3 months well covered with plastic wrap or inside glass containers with airtight lids, or you can freeze it in ice containers to have single servings always ready!
Tips, notes, variations, and suggestions
🟣*As an alternative to the oven, you can toast the hazelnuts in a non-stick pan for 2′-3′ or buy them already toasted to speed up this preparation even more.
🟣To maintain the bright green color, add an ice cube in the blender while blending: it will prevent the blades from heating the spinach leaves, oxidizing them.
🟣If you don’t have hazelnuts, try this pesto with almonds or toasted pine nuts.
🟣To wow your guests with an even more refined flavor, add a citrus note, finely grating the zest of half an organic lemon or an untreated orange directly into the blender. The acidic note of the citrus perfectly balances the sweetness of the toasted hazelnut. Extra Crunch: Don’t blend all the hazelnuts! Keep a handful aside, roughly chop them with a knife, and add them only at the end on top of the gnocchi or bruschetta for an irresistible texture contrast.
🟣For a “cheesy” touch while sticking to a 100% plant-based choice, try adding 1 or 2 tablespoons of nutritional yeast flakes (easily found in organic stores or on Amazon). It doesn’t ferment and provides a savory, enveloping taste that closely resembles aged cheese. For non-vegans, you can add 40 grams of grated Grana Padano.
1. Can I use frozen spinach to make the pesto?
It’s preferable to use fresh spinach (preferably “baby” or young) because they have a more tender consistency. If you use frozen ones, you must first thaw them, squeeze them very well, and lightly blanch them, but the flavor will be less fresh and delicate.
