 |
Pesto, oh how I love pesto. In the summer I grow as much basil as I can just to make pesto. I have a few basil plants still growing in my kitchen window, but it’s not near enough to support my pesto habits.
I picked up a bag of baby spinach from the grocery store and so I decided to give Spinach Pesto a try. I lightly toasted some bread just as my husband came back from feeding the cows. We had a tasty little pesto snack.
The Spinach Pesto is much more mild than basil pesto and I know it would be really delicious in these Pesto-Stuffed Chicken Rolls or just stirred into pasta or as we enjoyed it, just simply spread onto toast.
Pesto is super simple to make, you basically toss the ingredients into a food processor and let it do all of the work!
Have I mentioned how much I love my KitchenAid Food Processor? It’s the best thing since sliced bread!
Just a few pulses….
Drizzle in some olive oil- I highly recommend the Star Garlic Olive Oil. It would be the secret ingredient in this Spinach Pesto. Great garlic flavor but it doesn’t overwhelm the spinach.
And you have pesto! What is your favorite way to enjoy pesto?
Spinach Pesto
- 6 oz fresh baby spinach
- 1 cup basil leaves
- 1 cup toasted pecans
- 1 shallot clove, chopped
- 1/2 cup Parmesan cheese, finely grated
- 1/2 cup Star Garlic Olive Oil
- 1 teaspoon coarse salt
Directions:
Add spinach, basil, pecans and shallot into food processor. Pulse about 5 times and then process on low about 30 seconds or until finely chopped. Open the lid, scrape down the sides, add Parmesan. Replace the lid and process on low while drizzling in olive oil. Stir in salt and place in an airtight container and refrigerate until ready to use.
Enjoy!
Miss
More Pesto Love:
Kale-Basil Pesto from Jeanette’s Healthy Living
Arugula Pistachio Pesto from Love and Olive Oil
Disclosure: I was provided with the KitchenAid Food Processor for recipe development. All opinions are my own.
|
{ 17 comments… read them below or add one }
I adore pesto and this looks so bright and fresh!
I love pesto! Great idea to use olive oil with garlic!
oh this looks fab. I only ever make basil pesto… need to make spinach pesto now!
That sounds fantastic and easy in the wintertime! Great recipe!
We just love spinach pesto! Nice garlic infused olive oil addition
xo
I could smear pesto all over my life and it would STILL not be enough.
Yum!
Pesto is my favorite…and that olive oil, we nearly live on it here!
Mmm, the bright green in January is just what I need.
Lovely color–bet it tastes like heaven!
How healthy and delicious is this!
Love this, Milisa! I have to make this soon!! Spinach is way more affordable than basil too!
Mmmmm…what a great addition to sandwiches and salads!!
Mmm, I love pesto too! I’ve made traditional basil pesto and garlic scape pesto in the spring, but I need to try this spinach version.
I picked 15 gallons of pecans this fall… looks like I’ll be making your spinach pesto often in 2013. Nice change-up from the traditional basil/walnut combo — yup, definitely habit forming!
This pesto looks lovely! I could seriously just eat it by the spoonfuls!
All my posts this month are pesto too…I am absolutely OBSESSED with it! All kinds. I don’t discriminate. LOL… Something about the green and aroma. Gets me every time. Will definitely have to try the other “pesto love” recipes too. Awesome, thanks.
An idea…….take french bread or hoagie rolls, cut in half, bread garlic and butter on top, spread the spinach pesto next, slice Roma tomatoes and lay on top of pesto, layer mozzarella cheese and finally sprinkle a little parmesan. Toast and “Oh My Gosh” is it great !!!!
{ 2 trackbacks }