Skip to Content
Ver en Español
Menu

Spinach Pesto

  • Save Recipe
  • Prep 5 min
  • Total 5 min
  • Ingredients 8
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Spinach pesto is one of those things that I always have on hand in my refrigerator since it's convenient on days when I don't have time, or the desire, to cook. My husband loves to eat it with pasta, but you can also use it to make sandwiches. Replace mayonnaise with some of this pesto. Spread some on your bread as a healthier dressing alternative, and it will also add delicioso flavor. Enjoy!
by Oriana Romero
Updated Sep 14, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 3 cups baby spinach leaves
  • 1 cup basil leaves
  • 1/2 cup pine nuts, toasted
  • 1/4 teaspoon salt
  • 4 cloves garlic, peeled
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup olive oil

Directions

  •  
    1
    Place the first 7 ingredients (everything but the olive oil) in a food processor. Pulse 3 – 4 times until the ingredients are somewhat ground together.
  •  
    2
    Little by little, add the olive oil to the food processor (trickle into the processor). Continue processing until the mix has taken on a slightly creamy texture.

Expert Tips

  • tip 1
    You can store the pesto in a sealed container for up to 2 weeks.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Spinach pesto is one of those things that I always have on hand in my refrigerator since it's convenient on days when I don't have time, or the desire, to cook. My husband loves to eat it with pasta, but you can also use it to make sandwiches. Replace mayonnaise with some of this pesto. Spread some on your bread as a healthier dressing alternative, and it will also add delicioso flavor. Enjoy!
© 2024 ®/TM General Mills All Rights Reserved