Spinach Pesto

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Updated: 7/29/2020

Use this pesto in pasta salads, on grilled chicken breasts or on bruschetta.

This pesto will keep in the refrigerator for several days.

Prep: 10 min
Serves: 20 Save

Ingredients (8)

  • 1 (9-ounce) bag spinach leaves, washed and trimmed (8 cups loosely packed)
  • 1 cup packed basil leaves
  • 1/2 cup toasted pine nuts
  • 1 garlic clove
  • 2/3 cup olive oil
  • 2/3 cup grated Parmigiano Reggiano cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

  1. Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.
  2. With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
  3. Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2 ½ cups.

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