Spinach Pesto - Recipe

Replace the basil in traditional pesto with spinach leaves and you have spinach pesto. This is especially delicious tossed over cooked pasta.

view recipe online: https://www.recipetips.com/recipe-cards/t--6892/spinach-pesto.asp

Directions

1. Place spinach, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

2. Store in tightly covered container in refrigerator up to 1 week.

Serving Suggestions:

Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto.
Drizzle over sliced tomato and mozzarella salad.
Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread.
Drizzle pesto over cooked chicken, steak, lamb or fish.
Stir into pasta or potato salad.

Test Kitchen Tip: Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

Prep Time: 10 minutes
Servings: 6

Ingredients
-		1 package (6 ounces) baby spinach leaves, rinsed and patted dry
-		1/2 cup grated Parmesan cheese
-		1/2 cup pine nuts
-		2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic
-		1/2 teaspoon salt
-		1/4 teaspoon McCormick® Black Pepper, Ground
-		1/3 cup olive oil

Nutrition (per serving)

Calories: 251 Calories
Fat: 23 Grams
Protein: 6 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 5 Grams
Sodium: 413 Milligrams
Fiber: 2 Grams