Spinach Pesto – Made with just a handful of everyday ingredients including fresh spinach and parmesan cheese, this healthy sauce goes great with pasta, chicken, veggies, and much more!
A.K.A. How I take care of about-to-wilt spinach.
Hi Hey Friends! How goes it?
I have one thing to say… whoa whoa whoa! What a week!
You guys, the flu knocked me out for 5 days. FIVE! I couldn’t even get myself to open up my laptop… that should certainly tell you exactly how bad this bug was. BLAH!
I’m quite confident it was mostly related to the whole 70-degree weather last week and the 30-degree SNOW weather only 4 days later. Mother Nature??? AS IF!
Naturally, to combat all the nastiness, I overdosed on all things green, spinach and kale being at the top of my list and Lime Margaritas waaaay down at the bottom. *Insert crying emoji*
BUT! The good news is that I feel so much better today and I can’t even tell you how happy I am to say that. I’m a bit dramatic so no matter how small or big any symptoms are, in my head, I’m dying. The smallest throat itch has me thinking I’ve got the plague. Headaches? That’s a trip to the ER.
I said I was dramatic.
On a happier note, we get to spread spinach on toast! OR toss it in pasta. YAY for US!
HOW TO MAKE SPINACH PESTO
The story with this Spinach Pesto is first and foremost all about, that’s right, spinach.
One of the many very offending smells, according to me, is that of wilted spinach. It’s awful! Right? Can’t.stand.it.
Thus, for the love of fragrant spinach and healthy spreads, our remedy is pesto. Spinach Pesto, that is. Yes, the original gangsta is Basil Pesto, but this guy is just as good. Trust.
This is so easy, I can’t even BUHlieve I’m calling it a “recipe”. But it IS!
ENJOY!
Spinach Pesto
Ingredients
- 2 cups baby spinach leaves
- 1/4- cup fresh basil leaves
- 1/4- cup fresh parsley
- 1/2- cup chopped walnuts OR pine nuts
- 1/2- cup parmesan cheese
- 3 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/2- teaspoon lemon zest
- salt and fresh ground pepper , to taste
- 1/3- cup extra virgin olive oil (use more or less for desired consistency)
Instructions
- Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary.
- Taste for seasoning and adjust accordingly.
- If you prefer a thinner consistency, add more extra virgin olive oil and process until combined.
- Transfer to a jar with a lid.
- Keep in the refrigerator for up to two weeks.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
What is the downside of using all spinach without basil and parsley?
How many ounces of fresh spinach did you use for 2 cups?
Can this be frozen? Without the cheese? Just the olive oil? Add when thawed the cheese,nuts? It sounds so good, when spinach is ready!
I freeze all my pestos nuts and cheese included
I made this and added 1 small ripe avocado to the mix. ABSOLUTELY delish. Had it with some leftover shredded lemon chicken and some quartered cherry tomatoes over fettuccine miracle noodles. GREAT!!!!
I going to give this recipe a try!
What is the amount in 1 serving? Thank you.
Hi!
That would be 2 tablespoons. I just updated the recipe with the new weight watchers points and serving size. Thank you for letting me know that it was no longer there! 🙂
I’m so glad you are feeling better, Kate! This pesto looks so happy and perfect for spring.
Haven’t made pesto with spinach ever before. Sounds delicious. And your photos are lovely!
Oh man, this looks gorgeous and absolutely delicious!
Thanks so much, Shawn! 🙂
This just looks so perfect, Katerina. I love spinach pesto even more than basil pesto (I know, I know… blasphemy).
I love the addition of ricotta, too!