Spinach Pesto
Give your pesto a veggie boost with this delicious Spinach Pesto recipe. Made with fresh spinach, it's the perfect addition to pasta dishes.
Servings: 8 servings
Calories: 132kcal
Ingredients
- 120 g Spinach
- 10 g Fresh basil
- 2 Garlic cloves
- 30 g Pine nuts
- 40 g Parmesan grated
- 0.5 Lemon (juice only)
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 80 ml Olive oil extra virgin
Instructions
- Put all of the ingredients (except the oil) into a food processor.
- Blend everything well.
- Slow add the oil, while continuing to blend.
Notes
- For a brighter green colour, blanch the spinach leaves in boiling water for 30 seconds, then transfer to an ice bath before blending.
- Start by pulsing the food processor to break the ingredients up first and then go full speed.
- You can chop the spinach up first to make it easier to blend if you prefer.
- If your pesto is too thick, add more olive oil or a little water, a tablespoon at a time, until you reach the desired consistency.
- For an extra creamy pesto with spinach, try adding a small amount of Greek yogurt or a ripe avocado. This will give your pesto a rich and smooth texture.
- You can add some red chilli flakes to the pesto with spinach if you want a kick of heat.
- if you don't love the earthy flavour of spinach, then you can cook it in a frying pan for a couple of minutes before stirring it into pasta.
Nutrition
Serving: 1portion | Calories: 132kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 97mg | Potassium: 127mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1514IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg
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