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Spinach Pesto

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

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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.

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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.

How to Make Spinach Pesto:

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 using a good quality olive oil.  I used a garlic flavored olive oil 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?

More Pesto Recipes: 

Rosemary Pesto

Basil Pesto

Kale-Basil Pesto from Jeanette’s Healthy Living

Arugula Pistachio Pesto from Love and Olive Oil

Recipes with Pesto:

The Spinach Pesto is much more mild than basil pesto and I know it would be really delicious in these Pesto-Stuffed Chicken Rolls , added to these Cheesy Pesto Breadsticks. One of my summer favorites is this Tomato Pesto Tart.

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Spinach Pesto with food processor photo

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Spinach Pesto

Keyword: fresh pesto, herb spread, spinach
Calories: 111kcal
Author: Milisa

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

  • 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.

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 176mg | Fiber: 1g

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