Spinach Pesto

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Spinach pesto is an incredibly easy and healthy way to get all those vitamins in spinach in a new way. Delicious on pasta and more.

Course sauce

Cuisine European

Prep Time 5

Cook Time 0

Total Time 5

Servings tablespoons

Calories 51kcal

Author Beth Neels

Cost $5

Equipment

Ingredients

1 clove garlic
3 tablespoons almonds see notes
½ cup Olive Oil
3 tablespoons grated Parmesan cheese
2 cups spinach
½ teaspoon coarse kosher or sea salt
¼ teaspoon cracked black pepper
1 tablespoon grated lemon peel
½ juice of 1/2 of a lemon

Instructions

Grate parmesan cheese.
3 tablespoons grated Parmesan cheese
Peel garlic clove. Add to blender or food processor and process until fine.
1 clove garlic
Add nuts and process again until fine.
3 tablespoons almonds
Add cheese, olive oil, salt, pepper, spinach and lemon.
½ cup Olive Oil, 2 cups spinach, ½ teaspoon coarse kosher or sea salt, ¼ teaspoon cracked black pepper, 1 tablespoon grated lemon peel, ½ juice of 1/2 of a lemon
Process. Add enough water to make a smooth sauce. Keep adding water until your desired consistency.

Notes

Substitute pine nuts or walnuts instead of almonds for a different flavor profile.

Use either virgin or extra virgin olive oil.

Other optional additions

basil, parsley or other fresh herbs
scallions
red pepper flakes or a splash of hot sauce for a kick.

This pesto can be stored in the refrigerator for 3-4 days. For longer storage, freeze in single serve portions or in ice cube trays, like we do when we freeze fresh spinach.

Once the cubes are frozen, remove from the trays and place them in a freezer bag or container. Freeze at least 12 months.

Before use thaw in the refrigerator or just pop a frozen cube into the dish you’re making. It can also be thawed in the microwave or on the stove in a small saucepan.

See article above for suggested uses.

Nutrition