Description
This easy spinach pesto recipe swaps basil for budget-friendly spinach, making it an affordable, nutrient-packed sauce. Enjoy now & freeze extra for later!
Ingredients
Scale
- 8 ounces (226 g) fresh spinach (about 9 loosely packed cups)
- 2/3 cup (90 g) toasted pine nuts
- 1 cup (127 g) grated parmesan cheese
- 3-4 cloves garlic
- 2/3 cup olive oil
- 3/4 teaspoon salt
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
Instructions
- In a food processor, combine all ingredients and pulse until coarsely chopped.
- Process on high speed until smooth, about 2 minutes, stopping to scrape down the sides as needed.
- Enjoy immediately or store for later use (see Storage Instructions above).
Notes
- If serving over pasta: This recipe makes enough pesto to generously coat 2 pounds of dry pasta (1 1/4-cup per 1 pound or 500 grams of uncooked pasta). Simply add to hot pasta along with 1/3 cup of pasta water and stir to coat.
Freeze leftovers in an airtight container or ice cube trays for another meal.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Cuisine: American
Nutrition
- Serving Size: 3.2 tablespoons
- Calories: 198
- Sugar: 0 g
- Sodium: 288 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 7 mg