Recipe

Spinach Pesto Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 8 months ago This pesto is quick and easy. Serve over pasta. Prep:10m Servings:2	Ivy
	pesto spinach

spinach

pulsify

parsley and walnuts

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Ingredients

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

Directions

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.

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Comments

greekgirrrl 1 year, 8 months ago said:
I make this, too, although sometimes I add a little cream cheese to make it silkier.

gingerlea 1 year, 8 months ago said:
Haven't made pesto with spinach. I always use fresh basil. Saving this one as we both love spinach. Thanks.

ivy 1 year, 8 months ago said:
Shall try the cream the other time.

ivy 1 year, 8 months ago said:
Pestos are can be made with many things. Basil is a classic but try it with mint, coriander, parsley, broccoli, peppers and the list is endless.

grandmommy 1 year, 8 months ago said:
I love this one. I am so dissapointed when my summer basil is gone. It appears I could have been enjoying pesto year round! great post, thank-you!

ivy 1 year, 8 months ago said:
Basil pesto is the best but this is very good as well as the flavour comes mainly from the other ingredients.

theresal 1 year, 8 months ago said:
Thank you so much.... I too being greek, can really appreciate your recipes. Love the pesto.

ivy 1 year, 8 months ago said:
Thanks a lot theresal. If you are interested you can find much more about Greek food and a small story about most of the food, some include traditions which can not be written here. My site is www.kopiaste.blogspot.com

jgnat 11 months, 1 week ago said:
I substituted the wine vinegar with wine, which was a great idea. If I were to make it again, I'd leave off the salt. We're salt-reduced now, and it really isn't needed with the other strong flavors there. I stirred my pesto in to (heavenly) cream cheese, and warmed that all up with cut up boneless chicken breasts sauteed in (unsalted) butter and onions. I served it over (No Yolk) egg noodles. I thought it was a great meal, but hubby, being a confirmed meat and potatoes man, treated the meal like a murder suspect. He did not take seconds. Oh, well. I loved it.

ivy 11 months, 1 week ago said:
Thanks. I am glad you enjoyed it.

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