Spinach Pesto

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This Spinach Pesto is a great alternative to traditional basil pesto. It not only has great flavor but it is also loaded with health benefits. It has healthy fats from the olive oil and walnuts and the spinach itself contains a ton of vitamins. The perfect addition to pasta dishes or pizzas.

I love Pestos. They add a tone of flavor to pasta dishes, as a topping for chicken or as a base for pizza, like my Flat Bread Pizza With Spinach Pesto Roasted Tomatoes & Balsamic Glaze. Not only does it add flavor but Pestos also contain health benefits. Whether using basil, kale or spinach, all these dark greens have been thought to protect our cells from damage. They are also know to lower the risk of heart disease. They also contain fiber which aids in digestion. But the dark greens are not the only ingredient that offers health benefits. Pestos are also made with olive oil, which promotes cardiovascular health, is said to reduce the risk of certain cancers and also supports healthy brain function. But that’s not all. With the addition of a nut like walnuts that are loaded with healthy fats, you really can’t go wrong.

For this Pesto I chose not to go with the basic basil and pine nut combination. Instead I went with spinach and toasted walnuts. These two flavors complement each other and make for a smooth and delicious Pesto.

How To Make Spinach Pesto

Start by placing the walnuts in a small skillet over medium heat. Toast the walnuts about 5 to 8 minutes or until nuts start to become fragrant. Remove from heat and allow to cool slightly.

Rinse and drain the spinach then place in the bowl of a food processor.

With the food processor running, drizzle in the olive oil until combined.

Add the garlic, toasted walnuts and Parmesan Cheese and continue pulsing until all ingredients are combines and Pesto is smooth.

Storage

  • This pesto is best to use right away but if you do have left over, Place it in a small ziplock sandwich bag. Remove excess air, flatten and seal. Place flat in the freezer for up to 6 months. When ready to use just break a piece off and allow to defrost.
Spinach Pesto
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Spinach Pesto

Recipe by BrendaDifficulty: Easy

Spinach Pesto is not only loaded with great flavor but has many health benefits as well.

Ingredients

  • 1 Box baby spinach ( 5 oz. ) rinsed and drained

  • 1/4 Cup olive oil, more if necessary

  • 1/4 Cup Parmesan cheese

  • 1/3 Cup walnuts, toasted

  • 2 Cloves garlic peeled.

Directions

  • To the bowl of a food processor, add the clean, drained spinach. Place the lid on and while the food processor is on, stream in the olive oil. Add the garlic, Parmesan cheese and toasted walnuts. Pulse several times until smooth.
  • Remove lid and scrape down the sides of the bowl. Cover once again and pulse several times until creamy. If more olive oil is needed to establish this, then drizzle in oil while the processor is running until it has reached desired consistency.
  • Enjoy.