Recipes Ingredients Vegetables Spinach Recipes Spinach-Basil Pesto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 1/2 cup Sauteed spinach gives this classic basil pesto a wintery feel. Hazelnuts bring out the basil's sweet side, and freshly grated Pecorino adds a savory tang that Parmesan can't match. This blend will wake up any sleepy omelet. Ingredients 1 teaspoon plus 2 tablespoons extra-virgin olive oil 1 clove garlic, sliced 4 ounces baby spinach ½ cup basil leaves 1 tablespoon hazelnuts, toasted and skinned 2 tablespoon freshly grated Pecorino Romano Coarse salt and freshly ground black pepper Directions Heat 1 teaspoon oil in a medium pan over medium heat. Add garlic and cook until tender, but not browned, about 1 minute. Add spinach and cook, stirring, until wilted and bright green, about 1 minute. Remove spinach from pan using a slotted spoon and let cool slightly. Squeeze out excess moisture from spinach, then pulse with basil, hazelnuts, Pecorino, and 2 tablespoons oil in a food processor until combined. Season with salt and pepper. Rate it Print