Spinach Pesto


  • 3/4 lb of baby spinach
  • 2 tbs pine nuts
  • 1/4 cup of Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • kosher salt and fresh cracked black pepper
This is a wonderful version of pesto that uses spinach instead of basil. Its great served over pasta or spread on crusty bread.

  • Place spinach, pine nuts, garlic and cheese in a food processor and pulse until well blended.
  • Drizzle in olive oil and pulse.
  • Season with salt and pepper.
  • Can be served over pasta or on top of toasted crusty bread slices.

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