Basics/ Gluten Free/ Sauces/Dips/Dressings

CREAMY SPINACH PESTO

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

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By Dimitra Khan Serves: 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

1

1. Pulse the garlic clove in the food processor until finely minced.

2

2. Add the spinach, herbs, walnuts, and cheese, lemon juice, and pulse until finely chopped.

3

3. Stream in the olive oil while pulsing until smooth.

4

4. Season with salt and pepper to taste.

5

5. Store in an airtight jar in the refrigerator up to 1 week.

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5 Comments

  • Reply
    Misty S
    June 17, 2019 at 12:15 am

    Hello, could this pesto be frozen?

    • Reply
      dimitra
      June 17, 2019 at 3:12 pm

      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!

    • Reply
      Robin
      August 8, 2019 at 7:47 pm

      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!

  • Reply
    Robin
    July 7, 2019 at 6:46 pm

    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!

  • Reply
    linda
    August 26, 2019 at 1:51 pm

    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.

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