Spinach Pesto

Replace the basil in traditional pesto with spinach leaves and you have spinach pesto. This is especially delicious tossed over cooked pasta.

Serves: Makes 6 (1/4-cup) servings.
10 mins Prep time
10 mins Prep time
  • Place spinach, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

  • Store in tightly covered container in refrigerator up to 1 week.

Cooking tip

Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto. Drizzle over sliced tomato and mozzarella salad. Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread. Drizzle pesto over cooked chicken, steak, lamb or fish. Stir into pasta or potato salad. Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

Nutrition information

(Amount per serving)

  • 251Calories: 251Cholesterol: 10mg
  • Sodium: 413mgProtein: 6g
  • Total Fat: 23gFiber: 2g
  • Carbohydrate: 5g