spinach pesto
This is a combination of recipes I discovered on the web when I had a ton of spinach and the basil hadn't grown enough to harvest yet. Pine nuts are just too expensive, so changed those out. This recipe is so easy and infinitely adaptable. It's just as good as a bread spread as it is on linguini!
prep time
20 Min
cook time
method
Blend
yield
4 as a sauce for pasta
Ingredients
- Several bunch spinach, fresh, (washed and stems removed, at least a colander full)
- 3 cloves garlic, cut in several pieces
- 1/4 cup pecans (or walnuts, just a small handful is fine)
- 1/2 teaspoon basil, dried (more if fresh)
- 1/4 cup olive oil, extra virgin (up to 1/2 cup)
- 1/3 cup parmesan cheese
- 1 pinch salt
- 1/8 teaspoon black pepper
- - zest of 1 lemon
How To Make spinach pesto
-
Step 1Place a few spinach leaves, the garlic, nuts, basil and some of the oil in a food processor container.
-
Step 2Cover and puree until leaves begin to look crushed.
-
Step 3Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
-
Step 4Add Parmesan cheese, salt, pepper and lemon zest.
-
Step 5Cover and process until spinach pesto mixture is relatively smooth. You may need a little more oil, and adjust seasonings to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Appetizers
Category:
Spreads
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#spinach
Keyword:
#pesto
Ingredient:
Vegetable
Method:
Blend
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