Spinach Pesto

I used to be one of those people who would see those enormous tubs of spinach, you know the ones that are at least a pound, and not imagine what sized family could possibly consume that much salad in a week. Seeing that baby spinach weighs a little more than air, that’s quite a bit of greens. However, since converting and making a “baby spinach only” vow, it’s on my weekly grocery list. I put handfuls of it into just about everything I cook that will take it; like soups, omelettes or pasta. The rest go into my every other daily salad or into this super mild and creamy staple: pesto.

SPINACH PESTO

2 Cups Baby Spinach Leaves
Handful of Flat Leaf Parsley, about 1/2 cup
4 – 5 Large Basil Leaves
1/2 cup Walnuts, lightly toasted
3 Garlic Cloves, peeled
1/4 teaspoon Salt
Pinch of Freshly Ground Black Pepper
3 Tablespoons Extra Virgin Olive Oil

Pile everything but the oil into a food processor and combine well.
Using a spatula, scrape the sides then reattach the lid.
With the motor running, drizzle in the oil through the feed tube one tablespoon at a time until everything is smooth but not oily. You may only end up using 2 tablespoons. (Use the remainder for topping the pesto, if you’re keeping it in the fridge.)

Pesto may be kept in a sealed container, topped with oil. Otherwise, it freezes very well in ice cube trays or flattened, in a ziploc bag, where you can break off desired amounts for soups, crustini or pasta for one.

Yields about 1 Cup.

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

20 thoughts on “Spinach Pesto”

  1. Hi!

    I really like your blog and found your link on Daring Bakers! (I’m also a proud one!) So.. ’cause I like your blog so much I added your link on my blog on the right! Hope this is okay for you!! If not – just tell me! :)

    Greetings from Switzerland, Annina (Ann’s Food)

  2. mmm I love vegan pesto … never liked the real stuff for some reason. The spinach looks like a nice healthy twist and the depth of that photo is awesome!

  3. Beautiful, this is right up my alley. I also am a “baby spinach only” person. It’s amazing how many recipes you can add it to once you put your mind to it!

  4. I used to be that person too; but now I’m the person who uses up 1 lb. of spinach in about two days, haha :0) love the spinach pesto recipe!! great way to enjoy pesto, when basil is out of season.

  5. Looks great, I love to make spinach pesto. The only real difference in mine is that I add nutritional yeast! :) (I also usually skip toasting the walnuts, but I take the time if it’s for someone other than me.)

  6. Saw your blog and just had to make it for dinner. A-MAZING! My teenage son – who DOES NOT eat spinach – declared it to be “Delicious!” and added “How can this be healthy when it’s soooo good?” Thank you, thank you, thank you.

    Also, I really appreciate the storage tip. I now have some in the fridge for a quick dinner another day and some in a container to take to my parents.

    As the kids say, you’re the bomb!
    If/when I actually get a book together, can I quote you on this? :)
    Thank yo so much! You really made my day when I read this!

  7. Looks absolutely lovely, but being a fool I missed out the garlic! Tastes ok without it, and I would add it in, but I just washed up the blender! How Annoying! :) Nevermind, I know how to make it for another day!
    Too bad:( I’m glad you’ll make it again.

  8. This looks amazing! I want to try it over some zucchini pasta. My husband is allergic to walnuts- is there a substitute?
    Thanks Gwen! There’s always the traditional pine nuts, but if he’s allergic to all nuts, maybe toasted, cooked (canned) chickpeas?
    I haven’t tried it, but I might now…
    :)

  9. We used toasted sunflower seeds ‘cuz my son is also allergic to nuts… mmm. I’ve also seen recipes using pumpkin seeds. Thanks! Looking forward to having this on the pasta that’s just cooking now!

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