Spinach Pesto Sauce Super Easy and Tasty
- Ready In:
- 4 cups torn spinach leaves, stems removed, well packed, 16 to 24 ounces
- 3 garlic cloves, halved
- 3 tablespoons toasted pine nuts
- 1 teaspoon chopped fresh basil
- 1⁄4 cup extra virgin olive oil (The good stuff)
- 1⁄3 cup grated parmesan cheese (The good Stuff, no green can!)
- 1⁄8 teaspoon salt
- Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
- Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
- Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.
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Very nice pesto. I've broken the top to my food processor so I tried to make this in a blender. Just did not work for me. I have a mini electric mincer thing I bought at a fair once. I had to do it in batches, but that worked much better. I served this a couple of ways. I topped some sliced ciabiatta rolls with the pesto, dabbed on little bits of ricotta and then some fresh grated asiago. Broiled til the cheese melted. DH and I really enjoyed that. I also tried it mixed with some orzo, which was good, but not as good as the bread. Thanks for a great new way to use spinach! Made for PRMR Tag Game.
I bought all the ingredients for this, and then realised that being in Europe, you probably used english spinach for this, as opposed to Silver beet. However, I had the silver beet, so I used that!! I halved the recipe and made it with a hand held blender. The flavour was excellent, and the colour super! The garlic came thru, very crisply. I tested this on 2 friends, and we all agreed it was very good, the only "improvement" that we all agreed on, is next time I will keep out some of the pine nuts, and chop them and stir thru at the end. Thanks Kiwidutch, a keeper for me.