spinach pesto

Pasta with Spinach &amp; Roasted Red Pepper Pesto

Pasta

almonds

garlic

lemon

red peppers

baby spinach (about 2 cups)

olive oil

tbsp. grated pecorino or Parmesan

Kosher salt and pepper

You can make pesto out of virtually any leafy green. Here's how to make pesto with carrot tops, watercress, and spinach!

Dairy-Free Pesto (3 Ways)

carrot top leaves

pinenuts

watercress

walnuts

lemon juice

spinach

vegan parmesan

salt and pepper

extra virgin olive oil

Blitz

Choose which type of pesto you'd like to make. Add all the ingredients listed under it to a food processor, along with parmesan, garlic, salt, and pepper. Pulse until leaves are broken down.

Scrape down the sides of the food processor and put the lid back on. With the food processor running, slowly pour in olive oil until full incorporated.

This bright green pesto is cheesy and mild, making it a perfect sauce for a quick dinner of pasta and peas!

Spinach Pesto Pasta with Peas

pasta

baby spinach

lemon juice ((from about 1 whole lemon))

Parmesan

sunflower seeds

peas

Bring a large pot of water to a boil and cook pasta according to package directions.

Place the peas into the colander (still frozen) and drain the pasta over the peas. The peas will thaw almost instantly. Return to the pot.

To make the pasta:

Meanwhile, add the spinach, olive oil, lemon juice, Parmesan, and seeds to a blender. Blend very well until very smooth, stopping to scrape down the sides of the bowl as needed. Season to taste with salt if needed.

Toss with the pasta and serve with additional Parmesan cheese and enjoy warm.

To make the pesto:

This mild spinach-basil pesto tastes fresh, herbal, and nutty. It is super easy to make in a food processor or blender. Toss it with any kind of pasta and enjoy! This pesto also tastes delicious in sandwiches (mix with some mayo or cream cheese), on pizza (add a drizzle of olive oil), as a dip (mix with some sour cream), and as addition to salad vinaigrettes!

Spinach-Basil Pesto Pasta

oz (225 g) maccheroncini or any other pasta

(40 g) baby spinach leaves

(10 g) fresh basil leaves

(20 g) grated Parmesan cheese,

salt

lemon,

Cook pasta

Bring salted water to a boil, add pasta, and cook according to the package instructions, 8-10 minutes.

Blend pesto

While the pasta is cooking, combine spinach, basil, olive oil, walnuts, Parmesan, and salt in a food processor or blender. Blend until the mixture is well blended, pausing to scrape down the sides as necessary. If you prefer a chunkier pesto, stop processing while it still has some texture.

Taste and adjust

Taste, and adjust salt if necessary. If you feel it lacks zing, add a squeeze of lemon juice or some grated lemon zest.

How to store pesto

Drain pasta, but reserve some of the pasta water. Toss pasta with the pesto and add some of the pasta water, if needed. Serve with grated Parmesan cheese.

This spinach pesto pasta is creamy and rich, plus it&#39;s loaded with vegetables. Easy to make and ready in 30 minutes, this vegetarian pasta is both healthy and delicious.

Creamy Spinach Pesto Pasta

zucchini (cut into chunks, about 2 cups)

oz linguine

jalapeno (deseeded)

parsley

basil

olive oil (extra virgin)

parmesan

Heat 2 tbsp of the olive oil in a pan over medium heat. Saute the zucchini until golden. Add in the spinach and cook until wilted, 5-10 minutes. Turn the heat off and set it aside.

Cook the pasta according to the package instructions. Drain but save 1 to 2 cups of the pasta water.

Place the zucchini and spinach in the blender. Add the garlic cloves, jalapeno, parsley, basil, walnuts, the rest of the olive oil and parmesan. Blend until creamy and fully mixed.

Pour the spinach pesto sauce into the pan and turn the heat on to medium. If the sauce is too thick, add 1/2 cup pasta water to it.

Add the pasta to the sauce and stir to combine. Serve warm.

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This spinach pesto pasta is creamy and rich, plus it's loaded with vegetables. Easy to make and ready in 30 minutes, this spinach sauce pasta is a go-to weeknight dinner, and it's vegetarian!

Mushroom Pesto Pasta with freshly made spinach pesto and buttery, garlic mushrooms. Fresh, tasty and easy to make you can have this on your table in just 30 minutes!

Mushroom Pesto Pasta

120 g baby spinach (4 cups)

cheese

45 g pine nuts (1/3 of a cup)

g basil leaves (1 1/2 cups)

60 ml extra virgin olive oil (1/4 cup)

tbsp lemon juice

tsp sea salt

tsp black pepper

500 g chestnut/brown mushrooms

g butter (3 1/2 tbsp) (I use real salted butter)

thyme leaves

350 g linguine (12 ounces) (You can also use, fusilli

70 g sundried tomatoes

vegetarian parmesan cheese

Pine nuts

Basil leaves

Extra virgin olive oil (optional)

black pepper

Add the spinach, basil, pine nuts, grated vegetarian parmesan and minced garlic to a food processor and blend until everything is roughly blended.With the food processor running slowly pour the extra virgin olive oil into the processor. Once the oil has been incorporated stop blitzing.Add the lemon juice, salt and pepper then blitz one more time very briefly. Set aside until you are ready to use it.

Make the pesto

Melt about a third of the butter in a large frying pan, add half the mushrooms. Cook over medium heat until browned, flip the mushrooms using the pan. Once the mushrooms are brown transfer them to a bowl. Repeat with the remaining mushrooms.Once all the mushrooms are cooked return the mushrooms in the bowl to the pan along with 2 cloves of minced garlic, 1 tablespoon of fresh thyme leaves and a pinch of salt and black pepper.Toss the pan once or twice until the garlic is cooked, this should only take a minute or two.

Cook the mushrooms

Cook the pasta according to the packet instructions.Drain the pasta.

Cook the pasta

Add the pesto to the pasta and toss well.Next, add the sundried tomatoes and toss carefully.Serve the pasta in bowls, top with the mushrooms, some grated vegetarian parmesan, some extra pine nuts and some freshly cracked black pepper. Finish with a drizzle of extra virgin olive oil if you wish.

Assemble the dish

This fresh spinach pesto is a delicious alternative to the classic basil pesto! The flavor is super similar and a great way to sneak extra veggies into a meal! You can use it in place of regular basil pesto in any recipe!

Spinach Pesto

spinach (packed)

basil (packed)

pine nuts (substitute walnuts, almonds, pistachios)

parmesan cheese (shredded)

Add all of the ingredients to a food processor or blender and pulse until everything is finely chopped and resembles a thick paste.

If you prefer a thinner pesto, add in more olive oil 1 teaspoon at a time until your desired consistency is reached. Taste and season with salt and pepper if desired.

That&#39;s it!! In just 5 minutes you have the most delicious spinach basil pesto sauce!

Store in an airtight container in the fridge for up to a week.

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Spinach Pesto

Top 7 spinach pesto recipes from across the web

The most viewed spinach pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta with Spinach &amp; Roasted Re...

Dairy-Free Pesto (3 Ways)

Spinach Pesto Pasta with Peas

Spinach-Basil Pesto Pasta

Creamy Spinach Pesto Pasta

Mushroom Pesto Pasta

Spinach Pesto

The most viewed spinach pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pasta with Spinach & Roasted Re...