My first thought of red wine being incorporated into a savory pesto really intrigued me. Would the wine flavor ruin the fresh green flavor? Turns out it didn’t at all!
The red wine really brought out the flavors of the pesto in this recipe. I think part of the success came with the addition and substitution of ingredients. Instead of using the normal basil and pine nuts, I used spinach and almonds. I also omitted the garlic and Parmesan cheese I'd normally use to make a classic pesto recipe. These changes created a canvas for the red wine to really shine in this pesto!
4 cups spinach
1/2 cup almonds
1/4 cup Red Wine
2 tablespoons Extra Virgin Olive Oil
1 teaspoon salt, plus more if needed
1/4 teaspoon fresh ground pepper
In a small bowl, stir together the red wine and olive oil. Set aside until needed.
Place the spinach in a food processor and process until it is ground completely. Add the almonds and pulse until finely ground and incorporated into the spinach. With the food processor running, slowly drizzle in the red wine/olive oil mixture.
Remove the top from the food processor and push down the sides of the mixture. Replace the top and add the salt and pepper, pulse to combine. Add more salt and pepper if needed.
Transfer to a bowl and use as a dip or sauce.
This Pesto can be made up to 1 week in advance before using.