Spinach Pesto

Picture this, you go food shopping and decide THIS is the week you are going to be ridiculously healthy. You are walking through the produce section, and that bag of spinach that you know you aren’t going to finish is calling your name. You open the bag over the course of the week (maybe). Before you know it that bag of week old spinach is laughing in your face every time you open that fridge. Once again you let the spinach go bad. I can not tell you how many times this was me (okay, almost every time). I found the solution, Spinach Pesto.

What You’ll Need To Make Spinach Pesto

• Spinach – 10-12 oz, which is about a whole bag or bunch. If opting for a bunch of spinach just make sure you cut the more fibrous stems.
• Fresh Basil Leaves – About 1/2 a bunch, give or take.
• Pine Nuts – Toast them for a few minutes prior to bring out the nuttiness, let them cool then add them to the food processor.
• Garlic– Fresh only!
• Parmesan Cheese – Freshly grated only! The powdered stuff in the non-refrigerated section of the super market wont do this justice.
  • Substitute: Don’t have Parmesan? Try Pecorino Romano—Parmesan’s distant cousin made from sheep’s milk. It’s a bit funkier and slightly saltier.
• Olive Oil – Extra virgin olive oil.

Tools Needed

• Food Processor – This recipe makes a decent amount of spinach pesto so make sure you are using a large enough food processor to make it all.

How To Make Spinach Pesto

1. Toast the Nuts– Toasting the pine nuts is critical for bringing out their nutty flavor. In a small pan over low heat, add the nuts. Toast until they are slightly browned but not burnt, and fragrant, stirring every few seconds. Depending on how low the heat is, this should take about 3-5 minutes. Remove the nuts and let them cool down before adding them to the food processor.

2. Combine the Ingredients – In a food processor, blend the garlic, cooled pine nuts, and Parmesan cheese until finely chopped. Add the basil and spinach, pulsing until chopped. Unless you have a large food processor, you’ll need to add the basil and spinach in sections. Once all the ingredients are finely processed, set the food processor to low and slowly drizzle in the olive oil until desired consistency. Salt and pepper to taste.

Why do we do this in sections? Not only does it ensure a consistent pesto, but it’s also easier. If you opt to put everything in the food processor at once, there’s a chance that some of the smaller ingredients won’t be evenly processed or may cling and get stuck to the bottom of the processor under the blade.

Should I Cook My Spinach Pesto?

Genoa basil pesto does not need to be cooked, and while I think this spinach pesto tastes great right out of the food processor I do like to cook it for 1-2 minutes before dropping in the pasta. Cooking the pesto for a few minutes cuts into the raw garlic and earthy spinach flavor, especially if it has been in the fridge for a few days. If you are anti-cook, warm the pesto with a splash of hot pasta water.

How To Serve Spinach Pesto

Treat this pesto the same you would any other. Frankly I would eat this pesto off of a spoon, but if you need some ideas on how to consume, below are a few ways to enjoy!

• Pasta – That’s an obvious one. Although not mandatory, add a few tbsp of pasta water to thin this pesto, and to add that starchy goodness. This pesto would also be a great add to make pesto pasta salad.
• Spread – This pesto tastes fantastic as a sandwich spread.
• Homemade Pizza
• Add to Eggs – Pesto is a great topping to eggs, better yet fry your eggs in a little pesto. I have a quick and easy pesto egg and prosciutto toast up on IG here!
• Top a Dip
• Protein + Vegetables – Finish cooked chicken, and seafood with pesto or better yet toss those roasted vegetables in a dollop of pesto to add another layer of flavor.

Frequently Asked Questions

Storing/Reheating

Spinach pesto can be stored in an airtight container in the fridge for 3-5 days. I like to store mine in a small pint mason jar. Depending on its end use this spinach pesto can be eaten cold or if adding to pasta put desired amount in a pan for 1-2 minutes on low with a splash of pasta water before tossing in your desired shape.

This pesto can also be frozen in an ice cube tray or sauce/soup cubes, and placed in a ziplock bag for 1-2 months in the freezer. When ready to enjoy, thaw in the refrigerator overnight.