Spinach Garlic Pesto Recipes

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SPINACH PESTO



Spinach Pesto image

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 11

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

Steps:

  • Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

GARLIC SCAPE PESTO ON SPINACH LINGUINE



Garlic Scape Pesto on Spinach Linguine image

This is a light and fresh alternative to traditional pesto. Garlic scapes have a more mild garlic flavor. You can often find them at your farmers market, and they are inexpensive.

Provided by jenndoll

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package spinach linguine
½ pint grape tomatoes, cut into thirds
½ cup freshly grated Parmesan cheese
½ cup garlic scapes, chopped
⅓ cup olive oil
¼ cup fresh basil leaves
4 sun-dried tomatoes
½ lemon, juiced
salt and ground black pepper to taste
cooking spray
1 (10 ounce) bag baby spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
  • Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 10.2 g, Cholesterol 5.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 206.8 mg, Sugar 1 g

SPINACH & GARLIC SCAPE PESTO



Spinach & Garlic Scape Pesto image

This recipe is to use up the garlic scapes I received in my CSA basket. "Garlic scapes (also known as garlic tops, garlic shoots, green garlic, spring baby garlic, garlic spears, early garlic greens, or garlic "flowers") are the curly tipped, extremely tasty green shoots that grow from "heads" of hardneck garlic. " From Plan B Orgarnic Farms.

Provided by FrVanilla

Categories     Vegetable

Time 5m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
1/2 cup fresh parsley leaves
2/3 cup parmesan cheese, grated
1/2 cup walnuts
8 garlic scapes, chopped
2 tablespoons basil
1 cup extra virgin olive oil

Steps:

  • Add all ingredients except oil to a food processor.
  • Begin to process and slowly drizzle in oil until smooth.

SPINACH GARLIC PESTO



Spinach Garlic Pesto image

Make and share this Spinach Garlic Pesto recipe from Food.com.

Provided by queenbeatrice

Categories     Sauces

Time 10m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

4 cups spinach leaves, packed and rinsed
1/2 teaspoon dried basil
2 large garlic cloves, minced
1/4 cup walnuts or 1/4 cup pine nuts
1/4 teaspoon sea salt
3 tablespoons olive oil
1/4 cup parmesan cheese
1 teaspoon lemon juice (optional)

Steps:

  • Place spinach and basil in food processor and puree.
  • Add garlic, nuts, and sea salt and puree again, gradually adding olive oil. Blend until mixture is a thick, smooth paste.
  • Add lemon juice and parmesan and puree until blended.

Nutrition Facts : Calories 87, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.8, Sodium 132.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.2, Protein 2.3

SPINACH PESTO



Spinach Pesto image

I don't like nuts in my pesto and I like spinach better than basil so I came up with this fast pesto recipe and I love it. I never measure but I tried to put it into measurments. It's best not to warm the Pesto mixture as it doesn't need it.

Provided by Jamilahs_Kitchen

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups spinach (baby spinach or regular spinach)
1/2 lemon, juice and zest of
1 -2 garlic clove (pressed)
1/3 cup olive oil
1 ounce parmigiano-reggiano cheese (grated)
1/4 cup sun-dried tomato (optional add as much as you like) (optional)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 lb pasta (thin spagetti, spagetti or Angel Hair pasta)

Steps:

  • In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
  • Meanwhile boil pasta til Al Dente.
  • Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
  • Serve immediately with chicken or eat alone.
  • Enjoy.

Nutrition Facts : Calories 618.2, Fat 21.7, SaturatedFat 4, Cholesterol 5.1, Sodium 430, Carbohydrate 86.8, Fiber 4.1, Sugar 2.2, Protein 18.1

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