This is such a great way to use up spinach. Here’s another example of how just a few fresh ingredients come together in just minutes to create a flavor-packed sauce. Use it on anything and everything. I love to spread it in sandwiches, to use it as a pizza sauce, stir it into pasta, and to dip my veggies in.
CREAMY SPINACH PESTO
Yield:
1 and 1/2 cups
This is such a great way to use up spinach. Here's another example of how just a few fresh ingredients come together in just minutes to create a flavor-packed sauce. Use it on anything and everything. I love to spread it in sandwiches, to use it as a pizza sauce, stir it into pasta, and to dip my veggies in.
Ingredients
- 2 cups fresh spinach leaves
- ¼ cup basil leaves
- ¼ cup lemon basil leaves or parsley
- 1 garlic clove
- ¼ cup walnuts
- ½ cup grated parmesan cheese
- ¼ cup extra virgin olive oil
- Salt and black pepper, to taste
- 1 teaspoon fresh lemon juice
Instructions
- Pulse the garlic clove in the food processor until finely minced.
- Add the spinach, herbs, walnuts, and cheese, lemon juice, and pulse until finely chopped.
- Stream in the olive oil while pulsing until smooth.
- Season with salt and pepper to taste.
- Store in an airtight jar in the refrigerator up to 1 week.
Hello, could this pesto be frozen?
Yes, this pesto can be frozen. My favorite way to freeze it is in ice cube trays 🙂 Once frozen, just transfer the pesto cubes to a freezer bag and pop into soups, stews, or pasta when you need it. Enjoy!
I’ve also frozen this recipe in a ziplock bag. I just left out the cheese and the lemon juice when making it, then added them fresh before serving. So good!
Delicious, and such a great way to use up all this spinach. ;). Spinach and walnuts are welcome alternatives since they’re easier to get in my area. At mealtime, I added just a little pasta water to thin as a sauce. Thank you!
Being on a program with strict limitations on sodium and carbs, I use a lot of steamed vegetables and spend my sodium/carb allowance on interesting “sauces” on top to vary and enhance the flavor of the vegetables. Usually, there are several different topping sauces in my freezer and sometimes I spend an afternoon restocking this inventory. This spinach pesto is just what I need to add to my sauce repertoire. By the way, I am addicted to your spanokopita recipe; I feel like a genius when I make it.