Spinach Pesto

Spinach Pesto

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We went to a lovely afternoon tea last week, and one of the sandwiches served was a caprese canape. (Back in my early 20’s, I embarrassingly pronounced it as “ca-nap” – color me red, like the tomato on top of that little canape, ha ha). I asked the owner about the pesto she made and she said instead of using basil she used baby spinach. The very next day I found this recipe and made it, and oh boy it’s delicious and so tasty for sandwiches and/or pasta. The prep is fast and easy, just about ten minutes. I kept mine stored inside a ziploc bag in the fridge. (I’ll add the caprese canape recipe in another post, in case you’re interested.)

  • 2 cups baby spinach leaves (packed)
  • 1/4 cup pine nuts (or walnuts)
  • 2 tsps lemon juice, from about a half a lemon
  • 2-3 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan (I used parmesan that I grated myself)

Instructions:

Add spinach, pine nuts, minced garlic, lemon juice, salt and pepper to the bowl of a food processor. Pulse until the spinach leaves are chopped up in small pieces, stopping to scrape down the sides of the bowl as needed to work all of the spinach in.

With the processor running, slowly drizzle in the olive oil through the feed tube and process until creamy and smooth. (Truth be told, I added everything all at once and it turned out just fine.)

Add the parmesan and process until combined evenly. One batch generously coats one pound of pasta. Refrigerate any unused portions. May be frozen – use within six months.

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2 comments on “Spinach PestoAdd yours →

  1. Yes, indeed, you can make pesto out of any dark, leafy green and a nice assortment of nuts: almonds are delicious in pesto as are pistachios!!

    1. I never made pesto before so this was my first attempt. Good to know you can also use all those other greens and nuts. Thanks Sandi!

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