*I don’t bother to toast the nuts (although you can) as I’ve done comparisons and it’s hard to discern a difference. I’ve also mixed up the nuts, using what I have on hand, from salted roasted cashews to a combination of nuts and seeds.
**I initially used 1 tablespoon of lemon juice in this recipe and bumped it up a bit. You may start with one and add to taste if you’re not sure. Those who really enjoy the bright flavor may enjoy a full 2 tablespoons. (Note that the flavors will mellow and meld as the pesto sits.)
•For a slightly different flavor, you could replace 1 cup of the spinach with basil－or even try half spinach, half kale.
•A pinch of red pepper flakes offers a lovely addition.
•The pesto will keep in the refrigerator for at least a week and freezes very well. Spinach pesto also browns far more slowly than basil pesto, so it continues to look (and taste) vibrant for longer than you may expect.
•Thicker pesto works well as a spread. As mentioned above, you may add more oil if desired. However, if you’d like to thin the pesto for other uses, pasta cooking water works especially well, as does chicken or vegetable broth, a bit of white wine, or even plain water. (Tip: hot liquid is easier to stir in when pesto is cold.) When thinning with water, you may wish to add an extra pinch or two of salt, to taste.