Spinach Pesto Recipe

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Replace the basil in traditional pesto with spinach leaves and you have spinach pesto. This is especially delicious tossed over cooked pasta.
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Servings:
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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
Directions
PREP
10 mins
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.

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Nutrition (per serving)
Calories: 251 Calories
Fat: 23 Grams
Protein: 6 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 5 Grams
Sodium: 413 Milligrams
Fiber: 2 Grams

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