Super Spinach Pesto Recipes

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

Ingredients

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.

SPEEDY SPINACH PESTO

Speedy Spinach Pesto image

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

Provided by Mamas Kitchen Hope

Categories Spinach

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or 1/2 cup pine nuts, toasted
1/4 cup parmesan cheese, freshly grated, not canned
3 garlic cloves
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

Steps:

Place all ingredients into food processor and process to a fine paste.
Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
Keeps for weeks in the refrigerator.

Nutrition Facts : Calories 383.9, Fat 36.4, SaturatedFat 5.9, Cholesterol 11, Sodium 515.6, Carbohydrate 8.1, Fiber 3.2, Sugar 1.2, Protein 10.9

SPINACH PESTO SAUCE SUPER EASY AND TASTY

Spinach Pesto Sauce Super Easy and Tasty image

I am the Queen of Pesto in my community! Something so easy to make, so good yet so many people think it is hard to make. I grow all of our produce and when basil is at its peak, it is time to make huge batches of pesto. Now I have lots of fresh baby spinach and adapted my basil pesto recipe for spinach. It is great with fresh fettuccine, topped over grilled fish and baked with chicken or pork. COOKS NOTES: I usually guess with the amount of ingredients, depending on how much I have and what taste I am looking for. Experiment with quantities to suit your taste!

Provided by kiwidutch

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
3 tablespoons toasted pine nuts
1 teaspoon chopped fresh basil
1/4 cup extra virgin olive oil (The good stuff)
1/3 cup grated parmesan cheese (The good Stuff, no green can!)
1/8 teaspoon salt

Steps:

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.

Nutrition Facts : Calories 208.1, Fat 20.3, SaturatedFat 3.6, Cholesterol 7.3, Sodium 224.4, Carbohydrate 3, Fiber 0.9, Sugar 0.5, Protein 5.1

SUPER SPINACH PESTO

Super Spinach Pesto image

This has been a great recipe that uses spinach instead of the traditional basil as its base, making it cheaper to make. Great in homemade tomato soup.

Provided by Morris203

Categories Vegetable

Time 10m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups spinach
1 garlic clove (a big one)
1/2 cup olive oil
2 tablespoons dried basil
1 tablespoon dried oregano
1/4 cup parmesan cheese
1/4 cup walnuts
3 tablespoons sunflower seeds

Steps:

.Mix all ingredients in a food processer except the spinach.
Add spinach last, and process until smooth.
Serve with crackers or in tomato soup.

Nutrition Facts : Calories 145.3, Fat 14.8, SaturatedFat 2.3, Cholesterol 2.2, Sodium 45.9, Carbohydrate 1.9, Fiber 1, Sugar 0.2, Protein 2.4

SPINACH WALNUT PESTO

Spinach Walnut Pesto image

This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.

Provided by Shan

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups fresh baby spinach, stems removed
1 cup freshly grated Parmesan cheese
1 cup fresh parsley leaves, chopped
½ cup chopped walnuts
¼ cup water
3 cloves garlic
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
½ cup extra-virgin olive oil

Steps:

Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

Super-Fast Spinach, Pesto and Cheese Lasagna image

Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

Steps:

Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

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