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Spinach Pesto

by Milisa on January 7, 2013

Spinach Pesto is super simple to make and a milder version of my favorite basil pesto.  Perfect to brighten up winter and early spring recipes.

spinach pesto from Miss in the Kitchen

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!

Spinach Pesto | Miss in the Kitchen

Have I mentioned how much I love my KitchenAid Food Processor?  It’s the best thing since sliced bread!

Spinach Pesto | Miss in the Kitchen

Just a few pulses….

Spinach Pesto | Miss in the Kitchen

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.

Spinach Pesto | www.missinthekitchen.com

And you have pesto!  What is your favorite way to enjoy pesto?

 
Spinach Pesto

Ingredients

  • 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

Instructions

  1. 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.
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More Pesto Love: 

Rosemary Pesto

Basil Pesto

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.

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