Spinach Pesto

spinach pesto
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 20 servings
  • Prep: 10 mins
  • Cook: 0 mins

Use this pesto in pasta salads, on grilled chicken breasts or on bruschetta. It will keep in the refrigerator for several days.


1-- (9-ounce) bag spinach leaves, washed and trimmed (8 cups loosely packed)
1cup packed basil leaves
1/2cup toasted pine nuts
1-- garlic clove
2/3cup olive oil
2/3cup grated Parmigiano Reggiano cheese
1/2teaspoon salt
-- Freshly ground black pepper


  1. Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.
  2. With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
  3. Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2½ cups.

Recipe by Christina Eng.

Nutritional Info *per serving

  • Calories 110
  • Fat 11g
  • Cholesterol 0mg
  • Sodium 120mg
  • Carbohydrate 2g
  • Fiber 1g
  • Protein 2g