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Tuesday
Jul172012

Spinach Pesto

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
  1. Pop all the ingredients except the olive oil in a food processor. Pulse until the mixture resembles fine breadcrumbs. 
  2. 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.
  3. 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.

More Easy Budget Recipes

Reader Comments (2)

This sounds really delicious and nutritious so ticks all the boxes and I like that you can freeze some for another day!

July 29, 2012 | Unregistered CommenterCamilla @ Fabfood4all

Hi Camilla! It's a great way to 'use up' spinach and helps that you can freeze it for another day! Filipa x

August 20, 2012 | Registered CommenterGourmet Mum

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