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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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{ 17 comments… read them below or add one }

Robyn Stone | Add a Pinch January 7, 2013 at 8:49 pm

I adore pesto and this looks so bright and fresh!

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Jessica@AKitchenAddiction January 7, 2013 at 10:26 pm

I love pesto! Great idea to use olive oil with garlic!

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katie January 7, 2013 at 11:00 pm

oh this looks fab. I only ever make basil pesto… need to make spinach pesto now!

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Sandy @ RE January 8, 2013 at 1:45 am

That sounds fantastic and easy in the wintertime! Great recipe!

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Shari | Tickled Red January 8, 2013 at 3:35 am

We just love spinach pesto! Nice garlic infused olive oil addition :D xo

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Bev @ Bev Cooks January 8, 2013 at 5:51 am

I could smear pesto all over my life and it would STILL not be enough.

Yum!

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Cassie | Bake Your Day January 8, 2013 at 8:07 am

Pesto is my favorite…and that olive oil, we nearly live on it here!

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Shaina January 8, 2013 at 12:30 pm

Mmm, the bright green in January is just what I need.

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Sommer@ASpicyPerspective January 8, 2013 at 8:22 pm

Lovely color–bet it tastes like heaven!

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Angie January 9, 2013 at 1:15 am

How healthy and delicious is this!

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JulieD January 9, 2013 at 2:18 am

Love this, Milisa! I have to make this soon!! Spinach is way more affordable than basil too!

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Brenda @ a farmgirl's dabbles January 9, 2013 at 11:56 pm

Mmmmm…what a great addition to sandwiches and salads!!

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Tara @ Unsophisticook January 10, 2013 at 12:54 am

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.

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Kimby January 10, 2013 at 2:13 am

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! :)

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Lauren @ Climbing Grier Mountain January 10, 2013 at 2:38 am

This pesto looks lovely! I could seriously just eat it by the spoonfuls!

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Shea January 11, 2013 at 3:15 am

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. :)

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Gail January 12, 2013 at 4:44 am

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 !!!!

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