Spinach Pesto Recipes

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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

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



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

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.

SPINACH BASIL PESTO



Spinach Basil Pesto image

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Provided by Dianne

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

Time 20m

Yield 24

Number Of Ingredients 10

1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ cup extra-virgin olive oil

Steps:

  • Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g

SPINACH AND ARUGULA PESTO



Spinach and Arugula Pesto image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 2 cups

Number Of Ingredients 9

1 pound fresh spinach, washed and trimmed
1 bunch fresh arugula, washed and trimmed
3 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup walnut pieces, toasted
1/2 cup grated Pecorino Romano
1/2 lemon, juiced
2 tablespoons water
1/3 cup extra-virgin olive oil

Steps:

  • In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.

SPINACH-BASIL PESTO



Spinach-Basil Pesto image

Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. -Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 8

6 garlic cloves, halved
3 cups fresh baby spinach
1-1/2 cups loosely packed basil leaves
3/4 cup chopped walnuts or pine nuts, toasted
1 cup grated Parmesan cheese
1/2 teaspoon salt
Dash pepper
3/4 cup olive oil

Steps:

  • Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.

Nutrition Facts : Calories 167 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

PASTA WITH SPINACH PESTO SAUCE



Pasta with Spinach Pesto Sauce image

A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.

Provided by Sheila Martin

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 13

16 ounces fresh spinach, washed and chopped
6 ounces low-fat, firm silken tofu
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
⅛ cup low-sodium chicken broth
½ cup grated Parmesan cheese
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
10 ounces fresh mushrooms, thinly sliced
6 ounces fresh sliced shiitake mushrooms
½ cup diced red onion
¼ cup bacon bits
1 pound penne pasta

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
  • Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
  • Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g

SPINACH PESTO PASTA WITH OLIVES



Spinach pesto pasta with olives image

A family favourite pasta dish, jazzed up with olives and feta

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 8

400g fusilli
500g bag spinach
2 garlic cloves
2 tbsp olive oil
200g pack reduced-fat feta-style cheese
50g pine nuts
good pinch nutmeg
handful black olives , roughly chopped

Steps:

  • Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
  • Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

Nutrition Facts : Calories 602 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.29 milligram of sodium

SPINACH PESTO PASTA RECIPE BY TASTY



Spinach Pesto Pasta Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil

Provided by Hitomi Aihara

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 chicken breast
salt, to taste
pepper, to taste
8 oz spaghetti, cooked according to package
4 cups fresh spinach
½ cup walnuts
4 cloves garlic
¼ cup parmesan cheese, grated
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil

Steps:

  • In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  • In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  • Remove the chicken and slice.
  • Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
  • Serve and top it off with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams

SPINACH PESTO



Spinach Pesto image

Popeye-approved pesto! A tasty way to get a little more vitamin A in your diet.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 48

Number Of Ingredients 8

4 cups firmly packed fresh spinach (10 ounces)
1 cup firmly packed fresh basil leaves
1 cup grated Parmesan cheese
1/2 cup chopped pine nuts or walnuts
1 cup olive oil
8 garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place all ingredients in food processor. Cover and process about 3 minutes, stopping processor occasionally to scrape sides, until finely chopped and smooth.
  • Store covered in refrigerator up to 3 days or in freezer up to 3 months.

Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 2 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg

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