Pesto With Spinach

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Servings: 4 Difficulty: Intermediate
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A vibrant, nutrient-rich twist on classic basil pesto using fresh spinach.
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Pesto With Spinach

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 120

Description

This vibrant green sauce swaps traditional basil for nutrient-dense spinach, creating a milder, earthier flavor profile perfect for pasta, sandwiches, or as a dip. The combination of fresh spinach, toasted pine nuts, garlic, and Parmesan cheese delivers a creamy texture and rich umami depth. Olive oil binds the ingredients into a smooth, luxurious paste that retains the bright color of the greens. It&# 226;€™s a quick, no-cook condiment that elevates simple weeknight dinners. The spinach adds a subtle sweetness that balances the sharpness of the garlic and cheese. Ideal for drizzling over roasted vegetables, stirring into risotto, or spreading on crostini, this versatile sauce brings fresh Italian-inspired flavors to any meal without the overpowering intensity of basil.

Ingredients

Directions

  1. Place the spinach, pine nuts, garlic, and salt in a food processor fitted with a steel blade or a blender jar.
  2. Pulse several times to chop and begin blending the ingredients into a coarse mixture.
  3. Turn the machine on high speed and slowly pour in the olive oil in a steady stream while blending.
  4. If using a blender, stop and start the machine occasionally to scrape down the sides and ensure even blending.
  5. Continue blending until the mixture forms a smooth, consistent paste.
  6. Transfer the pureed mixture to a mixing bowl.
  7. Stir in the Parmesan and Romano cheeses until thoroughly combined.
  8. Taste and adjust seasoning with additional salt if necessary.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 150mg7%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 0.5g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmesan and Romano cheeses or substitute with nutritional yeast.

You can substitute fresh parsley for the spinach to make a parsley pesto variation.

Store the pesto in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays and transfer to a freezer bag.

To prevent the pesto from turning brown, pour a thin layer of olive oil over the top before sealing the container.

Keywords: spinach pesto, green sauce, italian, pasta sauce, pine nuts, parmesan, garlic, olive oil, vegan option, quick recipe, no cook, food processor, blender, fresh herbs, condiment, vegetarian, mediterranean, healthy, easy
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