An Alternative Version of Classic Pesto
When you think of pesto, you’re most likely thinking of Pesto Alla Genovese made with crushed garlic, pine nuts, salt, basil, Parmesan cheese and olive oil. These are the ingredients that have been used since ancient Roman times originating in Genoa in northern Italy.
Today, home cooks all over the world are making their own variations of pesto using a variety of ingredients to work with what they are cooking. The word pesto comes from the Italian verb “pestare” meaning to pound or to crush, which is how pesto was traditionally prepared with a mortar and pestle.
This variation uses a combination of spinach, walnuts, capers, cheese, a shallot-vinegar mixture and olive oil. It doesn’t require a mortar & pestle but if you like your pesto with a smooth texture, give it a go.
We only used a dollop of pesto to serve on top of each pan fried salmon fillet, so there was a lot leftover. I’m thinking of making a penne pasta dish using the leftovers.
What to Do With Leftover Spinach Walnut Pesto?
When we made this pesto to serve with a salmon dish, there were leftovers. A couple of nights later I was looking for a quick & easy meal so I cooked some bucatini pasta, saved a little of the pasta water before draining, plated the pasta, added a little of the pasta water and then a dollop of spinach walnut pesto and stirred to combine. I finished the dish with a shake of hot pepper flakes.