Winter Spinach Pesto: Bright Green Flavor in the Cold Season
Creatrip Team
6 months ago
This piece introduces a winter spinach pesto recipe that showcases the concentrated, sweet flavor of spinach grown in cold weather. Winter spinach stores sugar to endure low temperatures, reducing bitterness and offering a dense, savory-sweet leaf that works beautifully raw in a pesto. The article explains nutritional benefits—vitamins A, C, K and folate—and suggests lightly blanching if worried about oxalates. The method combines spinach, a few basil leaves, roasted almonds, Parmesan, olive oil and a savory cooking essence called yeondusun (연두순) in a blender; the pesto can be spread on bread, tossed into pasta or used on salads and roasted potatoes. Tips recommend removing roots, thoroughly drying the leaves, and using winter varieties sold as seomcho or Pohang-cho (섬초, 포항초).
