Spinaci Recipe

Blend pesto

In a food processor, combine basil leaves, 2 tablespoons pine nuts, grated Parmesan, garlic cloves, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse to chop, then stream in 1/2 cup extra-virgin olive oil while processing until smooth but still bright green. Taste and adjust seasoning. If too thick, add 1–2 tablespoons water to loosen. Transfer pesto to a bowl and set aside.

Prepare mushrooms

Wipe the mushrooms clean with a damp towel and slice them about 1/4 inch thick. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms in a single layer and cook undisturbed for 2–3 minutes until bottoms brown, then stir and cook another 2–3 minutes until mushrooms are tender and any liquid has mostly evaporated. Season with a pinch of kosher salt and a grind of black pepper. Remove from heat and let cool slightly.

Place 12 cups of fresh baby spinach in a large mixing bowl. Thinly slice 1/2 cup red onion (about half a small red onion) into half-moons and add to the bowl.

Add the warm (or cooled) cooked mushrooms to the spinach. Add the toasted pine nuts (1/2 cup).

Add the prepared basil pesto — start with about 3/4 cup of pesto and gently toss the salad to coat the spinach and other ingredients evenly. Taste and add more pesto if needed to reach desired coating (up to the remaining pesto).

Crumble 8 ounces of gorgonzola over the salad and gently toss once to distribute. Adjust seasoning with kosher salt and freshly ground black pepper to taste.

If using, drizzle 2 tablespoons balsamic glaze lightly over the top for brightness and visual appeal.

Transfer the salad to a serving platter or individual plates. Garnish with a few small basil leaves or an extra sprinkle of toasted pine nuts. Serve immediately so the spinach remains tender and the gorgonzola keeps a creamy texture.