Here's a very easy recipe for spinach pesto. It could not be simpler to make - blitz everything in a food processor and enjoy! Spinach pesto makes a nice change from basil pesto, plus it's packed with energy-boosting iron. I've used walnuts in my recipe but if you're not keen on them use pine nuts. I love to add lemon juice and zest to give it a zingy flavour.
Spinach Pesto is a great way to use up spinach which is on it's way out. You can keep your pesto in the fridge for two weeks in a jar, or freeze it into ice-cubes and it lasts for ages. There's lots of ways to enjoy your spinach pesto, but I love it simply stirred through hot pasta and topped with parmesan cheese.
Spinach Pesto: Makes enough to serve 8 adults with pasta:
Time: 10 minutes start to finish
Cost: 45p per serving*
Calories: 503 per serving*
*based on 8 x 40g (equivilant of 1 heaped tablespoon) servings. Served with 100g cooked pasta.
- 120g spinach leaves, washed
- 1/2 - 1 clove of garlic
- 50g parmesan cheese
- 50g walnuts
- Juice & finely grated zest of 1 lemon
- 6 tablespoons olive oil
- Salt to taste
- Pinch of nutmeg, optional
- Pop all the ingredients except the olive oil in a food processor. Pulse until the mixture resembles fine breadcrumbs.
- Add the olive oil a tablespoon at a time, pulsing between tablespoons until you have a smooth liquid paste. Don't over blend so you lose the texture of the nuts, cheese and spinach.
- To serve with pasta: allow 100g pasta per adult, cook as instructed on the packet. Drain and stir though 40g / 1 heaped tablespoon of spinach pesto. Serve topped with parmesan if you like.
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