Spinach Pesto
Spinach pesto is a fast, fresh, affordable alternative to basil pesto. Use it anywhere you would use basil pesto, but it makes a particularly delicious pasta with sauteed spinach (see recipe in notes).
Servings: 6
Cost: $4.00
Equipment
- Food Processor
- Small Jar with Lid
Ingredients
- 5 ounces baby spinach (5 ounces = about 5 cups of loosely packed leaves)
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons balsamic vinegar
- 1/3 cup toasted slivered almonds
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1-2 cloves garlic (depending on how garlicky you like your pesto)
- 1 ounce parmesan cheese (no need to grate it first)
Instructions
- Combine everything in a food processor and blend until smooth, scraping down the sides as needed.
- To store the pesto, transfer it to a jar and cover it with a thin layer of olive oil. Seal with a lid and store in the refrigerator for up to a week.
Notes
One of the best ways to use spinach pesto (IMHO) is to briefly saute the spinach mixture and make it into a creamy, warm pasta.
To make Creamy Pasta with Sauteed Spinach:
- Make a batch of spinach pesto as described above.
- Cook your favorite pasta according to package directions. Reserve ½ cup of pasta water.
- Add 1 tablespoon of olive oil and 1 minced shallot to a large saute pan over medium heat. Cook for 2 minutes.
- Add the spinach pesto and saute for 2 minutes.
- Move the pan off the heat and stir in ¼ cup of heavy cream and the cooked pasta, adding reserved pasta water as needed to loosen up the sauce.
- Serve warm with parmesan cheese grated over top. Enjoy!
Nutrition
Serving: 0.25cup | Calories: 141kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 292mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2302IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 1mg