photo by Rita1652
- Ready In:
2 1/2 pounds of pasta
- Mince and mash the garlic to a paste with salt.
- In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste.
- The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
- This makes enough to use with up to 2 ½ lbs of pasta.
Questions & Replies
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This is a great thing to make and then have stored in the freezer for a busy night. I served this with pasta, broccoli, and some parm on one occasion, and it's a good stand-in for the "real" thing. I've also covered flounder filets with it (and then covered and baked), and I've stirred it into "leeky rice" (rice with sauteed leeks) and topped with parm. I'm sure there are many more yummy ways to use this, so I'll soon be making more. Thank you for such a useful recipe!
I was so excited to find this recipe...had some spinach I needed to use and I was out of basil pesto from the summer crop. I used Walnuts in my first batch then had to use pecans in the second batch (out of Walnuts) and it was just as good. I almost started to try sunflower seeds, but wasn't sure...however, I saw another Winter Pesto recipe that used them (but had other ingredients I wasn't sure I would like)...but next time I make this, I will definitely try a batch with the Sunflower seeds too! Very good and easy recipe. I can't wait to try it on one of my favorite pasta recipes, fish, or chicken. My husband thought it would be good on cream cheese with crackers too! Definitely going in my keeper file! Thanks so much!!
Now I think this comes pretty close to basil pesto. I did use pine nuts but I think the fennel seeds gives it the basil flavor or it may have been the garlic, cheese and oil. I don`t know but it`s really good. Evelyn, I can`t see how it could last 2 weeks when I kept on tasting it as a made it!:*}. This is a great recipe for when I but those large bags of baby spinach from costo. Thanks for a keeper!