Spinach Pesto Sauce Super Easy and Tasty |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I am the Queen of Pesto in my community! Something so easy to make, so good yet so many people think it is hard to make. I grow all of our produce and when basil is at its peak, it is time to make huge batches of pesto. Now I have lots of fresh baby spinach and adapted my basil pesto recipe for spinach. It is great with fresh fettuccine, topped over grilled fish and baked with chicken or pork. COOKS NOTES: I usually guess with the amount of ingredients, depending on how much I have and what taste I am looking for. Experiment with quantities to suit your taste! Ingredients:
4 cups torn spinach leaves, stems removed, well packed, 16 to 24 ounces |
3 garlic cloves, halved |
3 tablespoons toasted pine nuts |
1 teaspoon chopped fresh basil |
1/4 cup extra virgin olive oil (the good stuff) |
1/3 cup grated parmesan cheese (the good stuff, no green can!) |
1/8 teaspoon salt |
Directions:
1. Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
2. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
3. Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.
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