{"id":1896065,"date":"2023-06-26T17:47:14","date_gmt":"2023-06-26T22:47:14","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1896065"},"modified":"2024-10-07T04:15:39","modified_gmt":"2024-10-07T09:15:39","slug":"spinach-pesto-recipe","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/spinach-pesto-recipe\/","title":{"rendered":"How to Make Spinach Pesto"},"content":{"rendered":"<p dir=\"ltr\">It's that time of year when the gardens burst into life and dinner looks brighter and brighter every day. In other words, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\/\">pesto<\/a> season! This easy summer recipe\u00a0pairs well with everything from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-dough\/\" rel=\"noopener noreferrer\">fresh pasta<\/a> to grilled vegetables or a cold summer salad.<\/p>\r\n<p dir=\"ltr\">In this spinach pesto recipe, we sub out the traditional basil for spinach, and the results are not only delicious but nutritious as well!<\/p>\r\n\r\n<h2>Key Ingredients for Spinach Pesto<\/h2>\r\n<ul>\r\n \t<li style=\"list-style-type: disc;\">\r\n<p dir=\"ltr\"><strong>Spinach:<\/strong> The spinach is the star of the show. You can use any type of spinach, but chop the ends off if you use bunched spinach. Be sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-wash-salad-greens\/\">wash your greens<\/a> to avoid a gritty pesto.<\/p>\r\n<\/li>\r\n \t<li style=\"list-style-type: disc;\">\r\n<p dir=\"ltr\"><strong>Olive oil:<\/strong> For the tastiest pesto, use a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" rel=\"noopener noreferrer\">quality olive oil<\/a>. Pesto has such limited ingredients, so a bright and grassy extra virgin olive oil can elevate the final product.<\/p>\r\n<\/li>\r\n \t<li style=\"list-style-type: disc;\">\r\n<p dir=\"ltr\"><strong>Walnuts:<\/strong> We use walnuts in this recipe instead of the traditional pine nuts. The walnuts help thicken the sauce and provide a creamy element; they're also much cheaper.<\/p>\r\n<\/li>\r\n \t<li style=\"list-style-type: disc;\">\r\n<p dir=\"ltr\"><strong>Parmesan or Pecorino Romano:<\/strong> A firm, salty cheese is essential to any pesto. Fresh grated is the tastiest but you can definitely substitute pre-shredded.<\/p>\r\n<\/li>\r\n \t<li style=\"list-style-type: disc;\">\r\n<p dir=\"ltr\"><strong>Garlic:<\/strong> Bring out the flavor of everything with some fresh cloves of garlic.<\/p>\r\n<\/li>\r\n \t<li style=\"list-style-type: disc;\">\r\n<p dir=\"ltr\"><strong>Lemon juice:<\/strong> No herb sauce is complete without an acid, and for pesto we use lemon juice. The acid of the lemon works with the salt to help balance all the flavors.<\/p>\r\n<\/li>\r\n<\/ul>\r\n<h2>Spinach Pesto Recipe<\/h2>\r\n<img class=\"alignnone size-large wp-image-1896589\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/06\/Pesto-Step-1-Risa-Lichtman-for-Taste-of-Home.jpg?fit=700,467\" alt=\"ingredients for spinach pesto\" width=\"700\" height=\"467\" \/>\r\n<h3>Ingredients<\/h3>\r\n<ul>\r\n \t<li dir=\"ltr\">2-1\/2 cups packed spinach leaves<\/li>\r\n \t<li dir=\"ltr\">1\/3 cup walnuts<\/li>\r\n \t<li dir=\"ltr\">1\/4 cup grated Parmesan or Pecorino Romano<\/li>\r\n \t<li dir=\"ltr\">2 cloves garlic<\/li>\r\n \t<li dir=\"ltr\">Juice from 1\/2 lemon<\/li>\r\n \t<li dir=\"ltr\">1 teaspoon kosher salt<\/li>\r\n \t<li dir=\"ltr\">1\/2 cup extra virgin olive oil<\/li>\r\n<\/ul>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Process walnuts<\/h4>\r\n<img class=\"alignnone size-large wp-image-1896585\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/06\/Pesto-Step-2-Risa-Lichtman-for-Taste-of-Home.jpg?fit=700,467\" alt=\"garlic and walnuts in a food processor\" width=\"700\" height=\"467\" \/>\r\n<p dir=\"ltr\">In the bowl of a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-food-processor\/\" rel=\"noopener noreferrer\">food processor<\/a>, pulse the walnuts and garlic until roughly chopped. Don't take the walnuts too far, you're not looking for a paste.<\/p>\r\n\r\n<h4>Step 2: Pulse remaining ingredients<\/h4>\r\n<img class=\"alignnone size-large wp-image-1896588\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/06\/Pesto-Step-2-Option-1-Risa-Lichtman-for-Taste-of-Home.jpg?fit=700,467\" alt=\"spinach in a food processor with a bottle of olive oil and a sliced lemon off to the side\" width=\"700\" height=\"467\" \/>\r\n<p dir=\"ltr\">Scrape down the bowl, then add spinach, grated cheese, lemon and salt. Process until everything is broken down, but still has some texture (over-processing can lead to too smooth a sauce).<\/p>\r\n\r\n<h4>Pulse 3: Emulsify<\/h4>\r\n<img class=\"alignnone size-large wp-image-1896586\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/06\/Pesto-Step-3-Option-1-Risa-Lichtman-for-Taste-of-Home.jpg?fit=700,467\" alt=\"Pesto in a small dish and the food processor in the background\" width=\"700\" height=\"467\" \/>\r\n<p dir=\"ltr\">While pulsing the food processor, drizzle in the oil. Allow to blend well but, again, you don't want to take it too far.<\/p>\r\n<p dir=\"ltr\">Serve and enjoy!<\/p>\r\n\r\n<h2>Spinach Pesto Tips<\/h2>\r\n<h3>How to store spinach pesto<\/h3>\r\n<p dir=\"ltr\">This spinach pesto is delicious when served fresh from the food processor, but you can make it last much longer. Pesto can be stored in the fridge in an airtight container for up to one week or frozen for later use.<\/p>\r\n<p dir=\"ltr\">Ice cube trays store perfect serving sizes of pesto. Simply spoon into the cubes, and you'll have individual portions to pull as needed. To keep its brightness, wait to add the lemon juice and salt until just before serving.<\/p>\r\n\r\n<h3>What else to add to spinach pesto<\/h3>\r\n<p dir=\"ltr\">Like traditional pesto, recipes for spinach pesto can easily be personalized, so it's a great way to use up excess greens from the crisper. Cut out some of the spinach and sub in some <a href=\"https:\/\/www.tasteofhome.com\/collection\/guide-to-leafy-green-vegetables\/\" rel=\"noopener noreferrer\">leafy greens<\/a>, basil or parsley. I also enjoy pesto made with <a href=\"https:\/\/www.tasteofhome.com\/article\/pepitas\/\" rel=\"noopener noreferrer\">pepitas<\/a> in lieu of pine nuts. And for an extra bite of acid, use both lemon zest and the juice.<\/p>\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>You&#8217;ll want to whip up this fresh spinach pesto all summer!<\/p>\n","protected":false},"author":7801,"featured_media":1896591,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304122,303966,303887,306848,307764,303883,304117,307614],"categories-v2":[308481,308495,308478,309603,310729,308476,308705,310591],"coauthors":[340582],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - 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In addition to writing and developing recipes for <em>Taste Recipes<\/em>, she's the chef\/owner of Lepage Food &amp; Drinks, a small food company featuring Jewish seasonal fare, providing takeaway all around Portland and running a soup group\u2014like a CSA but for soup! Risa weaves her passion for local, sustainable and ethically sourced food into her writing. She lives with her wife, Jamie, their dogs, Cannoli and Reuben, their cat, Sylvia, and four chickens.","twitter":"","instagram":"https:\/\/www.instagram.com\/risaexpizza\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/risa-lichtman-303b671b0\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"Natural Gourmet Institute for Health and Culinary Arts","education":"<ul>\r\n \t<li class=\"ewa-rteLine\">Vanderbilt University, bachelor's in creative writing<\/li>\r\n \t<li class=\"ewa-rteLine\">Bar-Ilan University, master's in creative writing<\/li>\r\n \t<li class=\"ewa-rteLine\">Natural Gourmet Institute for Health and Culinary Arts, culinary degree<\/li>\r\n<\/ul>","highlights":"<ul>\r\n \t<li class=\"ewa-rteLine\">5 years writing and creating recipes for <em>Taste Recipes<\/em><\/li>\r\n \t<li class=\"ewa-rteLine\">Chef\/owner of Lepage Food &amp; Drinks<\/li>\r\n \t<li class=\"ewa-rteLine\">Lead organizer of the Portland chapter of Queer Soup Night and regularly participates in community-building events and fundraising for local grassroots organizations<\/li>\r\n<\/ul>","expertise":"Recipe Development; Cooking Techniques; Baking","short_bio":"Risa is a recipe developer, food writer, trained chef and activist. 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