Prep 10 mins
Cook 0 mins
This has been a great recipe that uses spinach instead of the traditional basil as its base, making it cheaper to make. Great in homemade tomato soup.
- 3 cups spinach
- 1 garlic clove (a big one)
- 1⁄2 cup olive oil
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1⁄4 cup parmesan cheese
- 1⁄4 cup walnuts
- 3 tablespoons sunflower seeds
- .Mix all ingredients in a food processer except the spinach.
- Add spinach last, and process until smooth.
- Serve with crackers or in tomato soup.
Excellent! I followed the recipe, using 3 cups packed spinach, and ended up with about 1.5 cups of concentrated pesto. I was skeptical about it not having salt but I didn't miss it. So far I've had it with spaghetti (about 1 T per bowl) and parmesan, and on crackers with cream cheese and sundried tomatoes. I'll probably freeze the rest. This is a wonderfully economical recipe tastes as good as (and is even healthier than) fresh basil pesto.
Me and 2 daughters, age 6 and 9 LOVE this!!! Yummy on sandwiches or on crackers. Using on a pesto pizza right now!
I thought this was very tasty and easy to make. I like a less oily pesto, so I think I will cut back on the oil next time I make it.