In this bright and delicious Spinach Pesto, fresh spinach blended with garlic and cheese makes this pesto fantastic. Try it on my vegetable quesadillas!
Pesto may be my most favorite condiment of all.
Noooo, not because it involves cheese- although that is a perk. But because it’s so versatile; add a little broth or cream and turn it into a sauce for pasta, spread it on pizza or slather ciabatta for a sandwich spread. I love, love, loooooooove it… I literally just sang that last sentence… only in my head because out loud would ruin the whole pesto bliss thing we have going on.
Nowadays pesto isn’t just about the basil, other herbs like cilantro or parsley are used. And you guys there’s all sorts of leafy greens working their way into pesto now too. Not to mention different nuts and cheeses. I have a new pesto love… spinach. Its quick and easy, you basically drop the prepped ingredients into a food processor and blitz until smooth.
The result is this amazingly green pesto.
I used regular old spinach, but baby spinach could be used in its place. Then it’s just some Pecorino, some garlic, toasted pine nuts, s & p and olive oil.
Rinse the spinach really well under cool water. I spin mine dry in my trusty ol’ salad spinner.
Then I roughly chop up two heaping cups.
Throw all the chopped spinach, pine nuts, (peeled) garlic cloves, grated cheese and the s & p into the bowl of your food processor.
Pulse a few times until everything is coarsely chopped. Take a good long whiff of it… go on and DO IT!
*eyes roll back in head*
Secure the lid once more and pour in the desired amount of olive oil.
Scrape down the sides of the bowl.
…and continue to pulse until smooth.
That’s it folks. Easy-peasy, super dreamy pesto.
As to what I put this spinach pesto in… well, stay tuned.
Enjoy! And if you give this Spinach Pesto recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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Fresh Spinach Pesto
- 1/2 large bunch spinach leaves, or 2 cups, coarsely chopped
- 3 cloves garlic, peeled
- 1/2 cup pine nuts
- 1/4 cup freshly grated Pecorino Romano cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, or more as needed
- Place the pine nuts into a small, dry 8-inch skillet and heat over medium. Gently toss the nuts occasionally until they are fragrant and lightly golden. About 5 to 6 minutes. Transfer the toasted nuts to a plate to cool.
- Meanwhile, remove the stems from the spinach and coarsely chop. Wash and pat dry with paper towels. (I use my salad spinner for this, works like a champ!) Measure 2 cups and place into the bowl of your food processor.
- Next add in the garlic, cooled pine nuts, cheese, salt and pepper. Secure the lid and pulse until coarsely chopped. Add in the olive oil and pulse until smooth. For a loose pesto add more olive oil.
- Store in a glass jar, cover with a thin layer of olive oil before securing a tight-fitting lid and storing in the refrigerator for 2 to 3 months. Add another layer of olive oil after each use.
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