In this Spinach Pesto recipe, I have used Spinach with Basil for a milder, sweeter and healthier version of pesto. Spinach pesto can be made in advance.
This can be stored in airtight container for up to a week in the fridge and for 15 days in the freezer. Whenever you are ready to use, boil your favorite pasta, toss it in spinach pesto and serve for an easy weeknight meal paired with a salad and crusty bread.
This Spinach Pesto recipe is so easy to make, packed full of healthiness and looks so pretty. This tastes great in sandwiches too. I didn’t have the pine-nuts on hand so I have used walnuts in this recipe. But if you have pine nuts, use that. I have shared the recipe for Zucchini Pesto Pasta recipe, which is one of my families favorites.
- 8 cups Spinach - washed and roughly chopped
- 1/2 cup Basil leaves
- 4 cups Garlic cloves
- 1/4 cup Olive oil
- Salt and pepper to taste
- 1/2 tbsp Lemon juice
- 1/2 cup Walnuts
- 1/2 cup Cilantro
- 1/2 cup Parmesan cheese
- Boil water in a large pot. Add spinach and cook it for 30 seconds. Then remove from water to a blender jar. Let it cool for some time.
- Add everything else in the blender to make a pesto except oil. Crush all the ingredients. Drizzle in the olive oil and blend until smooth. Take this into a air tight container.
- Spinach pesto is ready. Toss it in boiled pasta or spread it in sandwiches and enjoy! 🙂