Pesto has always been my all time favorite sauce for pasta, spread for bread and dip for chips. It’s always so easy to make that I never buy it from the store. I don’t remember the first time when I had pesto and how did I react to it. I don’t even remember when it became my favorite. All I know is that at some point of time it made it’s way to my favorite food list and even before I realized I was making pesto more often than ever.
Basil Pesto would definitely be my first choice but at times I like to change it up with some other greens. This time, I chose spinach and to add some extra flavor I decided to add some roasted garlic. 
Roasting garlic is super easy. Cut half an inch from the top, put in an aluminum foil, drizzle some olive oil, sprinkle some salt and wrap it up tight. Let it roast in the oven for about 35 minutes at 400F and that’s it!
If you haven’t tried spinach pesto yet.. try it. you will love it.
PrintSpinach Pesto with Roasted Garlic
- Total Time: 45 minutes
- Yield: 2 cups 1x
Description
This spinach pesto with roasted garlic offers a flavorful twist on the classic sauce, perfect for pasta, bread, or as a dip.
Ingredients
- 2 1/2 cups lightly packed fresh baby spinach, washed and dried
- 6 cloves roasted garlic
- 1/2 cup toasted walnuts, roughly chopped
- 1/2 cup parmesan cheese, roughly chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 cup olive oil
Instructions
- Preheat your oven to 400°F (200°C). Cut half an inch from the top of a garlic bulb, drizzle with olive oil, sprinkle with salt, wrap in aluminum foil, and roast for about 35 minutes until soft and fragrant.
- Roughly chop the spinach and place it in a food processor.
- Add the roasted garlic cloves, toasted walnuts, parmesan cheese, lemon juice, and salt to the food processor.
- Lightly pulse the mixture until it is combined but still slightly chunky.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Taste and adjust seasoning if necessary.
Notes
Roasting garlic adds a sweet, mellow flavor to the pesto. Store in an airtight container in the refrigerator for up to a week. You can substitute walnuts with pine nuts or almonds. This pesto can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0
- Sodium: 150
- Fat: 18
- Carbohydrates: 3
- Fiber: 1
- Protein: 4
- Cholesterol: 5
