Simple spinach pesto recipe

Spinach Pesto

Spinach pesto, January 2014

This winter pesto recipe uses spinach and has no nuts or Parmesan cheese. Make a big batch and freeze in small containers or an ice cube tray. Use it in pesto-olive spaghetti sauce, in soups or stews, or to toss with spaghetti squash or zucchini noodles.

Simple Spinach Pesto
Prep time:
Total time:
Serves: 8
  • 4 cups slightly packed spinach leaves
  • 1/4 cup olive oil
  • 2 garlic cloves, peeled and crushed
  • 1/4 teaspoon salt
  1. In the bowl of a food processor fitted with the metal blade, place, in this order, spinach leaves, olive oil, garlic, and salt.
  2. Process until all ingredients are uniformly chopped and incorporated, scraping down the sides of the work bowl two or three times.
  3. Refrigerate and use within a day or two, or freeze; 1- to 2-tablespoon portions can be frozen in an ice cube tray.
Serving size: 1 tablespoon; Calories: 59; Fat: 6g; Saturated fat: 1g; Carbohydrates: 1g; Sugar: 0g; Sodium: 86mg; Fiber: 0g; Protein: 1g; Cholesterol: 0mg.


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