Tired of the same old basil pesto? Then you need to try Spinach Pesto! It is just as easy to make and really good for you, with all of the extra nutrients from spinach! I used it on pizza, but it’s great on pasta or rice. I even like it on roasted chicken or fish! Post may contain affiliate links.
Did you know you can make pesto from just about anything? Well, not anything, but a lot of things. Arugula, parsley, red bell peppers, of course basil, and one of my favorites – spinach. I accidentally discovered spinach pesto one day, while looking for something to put on my homemade pizza. I’m probably way in the minority here, but I actually prefer my pizza not red. Minus the red tomato-y pizza sauce. I like it either green or white (just cheese!). So, I was looking for something greenish to put on my pizza and I had some baby spinach that needed to be used up. I love basil pesto on pizza, so why not spinach?
So, I did some googling and research on all sorts of pesto recipes and came up with a formula that worked for me. It was perfect! I spread the spinach pesto on the rolled out pizza, topped it with some provolone cheese and some leftover rotisserie chicken and a generous sprinkle of red pepper flakes. Fabulous! In one joyous moment spinach pesto became my new favorite pizza topper. Now, whenever I have bags of baby spinach that need to be used up, I whip up a batch of spinach pesto, put it in cute 4 oz jelly jars and pop them in the freezer. I like to set them next to my bags of frozen pizza dough, it makes me happy to know that dinner is just a quick defrost away! Hmm…right next to them are my slow roasted tomatoes – are you thinking what I’m thinking?!
You're going to love how versatile this spinach pesto is! So many uses - from pizza to pasta.
- 8 oz spinach washed and dried
- 1/2 cup walnuts or pine nuts
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic roughly chopped
Put the garlic in the bowl of a food processor and top with the rest of the ingredients, except for the olive oil. Pulse about 5 times to incorporate, then slowly add the olive oil as you process the pesto. As soon as it gets to your desired texture (I like mine a little chunky), stop. Spoon into jars, leaving headspace (if you are freezing them).
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