Adding raw spinach to traditional basil pesto changes the flavor and texture of pesto just slightly. Spinach pesto is a tasty way to get more healthy spinach in your diet.
You can use a variety of different nuts for this recipes. To make nut-free pesto, use sunflower seeds or roasted pumpkin seeds.
- 2 tablespoons nuts (pine nuts, slivered almonds, walnuts or cashews)
- 1 clove garlic
- 3/4 cup grated Parmigiano Reggiano cheese (or less expensive Grana Padano)
- 1 handful raw baby spinach leaves (either a small or big handful, it's up to you)
- 2 cups loosely packed basil leaves
- 1/2 cup extra virgin olive oil (or slightly more to adjust the texture)
- Salt, to taste
- In the bowl of a food processor, blend the nuts, garlic and grated cheese until very finely chopped.
- Add the spinach and blend for about 8 seconds until the leaves are very finely chopped (scrape down the sides of the bowl as needed)
- Add the basil, then put the lid back on the food processor.
- Slowly pour in the olive oil with the blade running, continuing to blend until the pesto reaches a consistency you like. If you’d like the pesto to be less thick, then add more olive oil.
- Add salt to taste.
Pine nuts are traditionally used in pesto. However, I really like dry roasted, slivered almonds in pesto. You can use whatever type of nut you like best.
I buy a bag of pre-washed baby spinach, which makes it easy to add fresh spinach to pesto.
This spinach pesto stays fresh for about 5 days in the refrigerator. I often make a double batch so we have enough for dinner with pasta and leftovers to pack in lunches the next day.
- Category: Vegetarian
- Method: No-Cook
- Cuisine: American
Keywords: spinach pesto, pesto, spinach pasta,