We Already Have 1060 Recipes.

Spinach Pesto

Visiting our Farmers’ market 15 days ago, I bought some fresh, tender spinach to make a Spinach salad I saw my friend Val of More than Burnt Toast prepared and it was so good. I chose only the most tender leaves to prepare it and with the rest I made an extra cheesy spanakopita. After making the salad, I still had some fresh spinach leaves and what better than make a spinach pesto. Today Val posted her Broccoli Pesto and that gave me the desire to post the dish I prepared yesterday, Spaghetti with anchovies and capers.

This is my participation for the event EAT FRESH, WONDERFUL WINTER, hosted by What’s for Lunch Honey.

Spinach Pesto

2 cups rough chopped fresh baby leaf spinach
3 spoonfuls of fresh parsley

1/2 cup grated Parmesan cheese
1/2 cup walnuts
1 tablespoon minced garlic
1 teaspoon coarse salt
1/2 cup olive oil
1/5 cup of wine vinegar

Put parsley, parmesan, walnuts, garlic, salt to food vinegar. Mix until smooth. Add olive oil, and half spinach to mixture. Blend until smooth. Add remaining half of spinach and blend until smooth.

This recipe makes 2 cups of pesto. Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top. Pesto will keep in the refrigerator for up to four weeks. Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing. Thaw in the refrigerator overnight, not in the microwave.

No ratings yet.

Please rate this

10 Responses

  1. Pixie

    Ooh never heard of spinach pesto, sounds wonderful Ivy!

  2. Ivy

    I think you can make pestos out of many ingredients, parsley, coriander, broccoli, basil, peppers etc.

  3. Peter M

    See Ivy, nothing wrong with raw spinach…the pesto sounds lovely.

  4. Ivy

    Blogging is wonderful, I am getting to learn and like so many things.

  5. Núria

    I agree with you Ivy! I’m also learning and experimenting so many new things!!! Spinach Pesto Bookmarked!!!!
    Have a great day darling!

  6. Ivy

    That’s what I’ve been thinking. I’ve learned so many things over these few months.
    I was out all afternoon, just came back from paining lesson. Thanks have a nice evening.

  7. Ivy

    Ooops Thank God there are no paining lessons, maybe it’s slang for painting…

  8. Pixie

    Tag sweetie, afraid you’re it!


  9. Bellini Valli

    This spinach pesto would be so delicious. I would not have thought to make pesto from spinach, but, then 1 week or 2 ago I would not have thought to make broccoli pesto either 😀 We learn so much from our blogging 😀 It is so nice to have a “sis” like you 😀

  10. Ivy

    Today I learned the Broccoli pesto from you and you learned the spinach pesto from me. It’s great how many things we learn every day.