Who: Chef Daniel Sharp, Executive Chef, The Meatball Shop
Chef Sharp’s Guest-Worthy Recipe: Spinach-Basil Pesto
“Our pesto is nutty, light, and packed with flavor — it’s perfect for a light summer pasta salad, atop chicken or fish, or over one of our signature veggie balls! Because we keep it simple (like everything we do at The Meatball Shop), the pesto is a gorgeous, bright green color and tastes incredibly fresh.”
1/4 c roughly chopped walnuts
4 c baby spinach leaves
2 c fresh basil
1 tsp salt (or to taste)
1/2 c olive oil
1/4 c grated Parmesan cheese
Preheat the oven to 350 degrees.
Fill a large stockpot three-quarters full with water and bring to a boil over high heat.
Meanwhile, spread out the walnuts on a small rimmed baking sheet and roast in the oven for about 12 minutes, giving them a shake after six minutes.
Continue roasting until golden brown and toasted.
Set aside and allow to cool thoroughly.
Fill a large bowl halfway with ice and water, and set it close to the sink.
Dump the spinach and basil into the boiling water and stir. After a minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
Combine the greens and walnuts with the salt, olive oil, and parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt if desired.