Beautiful bright green spinach pesto will be your best friend for busy week night dinners.
I love spinach. It’s one of my must-have fridge staples. I use them pretty much in everything, omelets, juices, smoothies, salads, even savory French toast. Recently, I ended up with too much spinach right before a long vacation. And no way I will waste such a nutritious produce! I googled for some ideas and came across spinach pesto. Bingo! I love pesto. I usually make a huge batch of it and freeze them for later use. I knew that spinach pesto would be just perfect.
I basically used my go-to basil pesto recipe and swapped basil for spinach. Here is step-by-step recipe.
This spinach pesto is delicious! There are so many meals you can prepare with it. My favorite is spinach pesto pasta with grilled chicken, or fish for those lazy nights. I also tried baked chicken stuffed with pesto. Sprinkle some freshly grated Parmesan cheese and enjoy!
I’d love to hear your favorite pesto recipe. Please let me know in the comments. Thank you!
- 10 cups baby spinach
- 1 cup pine nuts
- ½ cup lemon juice
- ¾ cup olive oil
- Salt and pepper
- Toast pine nuts over medium heat for about 5 minutes.
- Process spinach, pine nuts and lemon juice in the food processor. Slowly pour olive oil while running the food processor.
- Salt and pepper to taste. Transfer into zip lock bags and store in the freezer.