Spinach and Roasted Garlic Pesto
- Total Time: 10 minutes
- Yield: 4 servings
Description
This Spinach and Roasted Garlic Pesto offers a fresh twist on traditional pesto, featuring roasted garlic and spinach for a rich, flavorful sauce.
Ingredients
- 10 bunches or two fistfuls of spinach leaves, washed
- 1 green chilli
- 6-10 garlic cloves, roasted
- Salt, to taste
- 1 tsp olive oil
Instructions
- Heat 1 tsp of olive oil in a pan over medium heat.
- Add the washed spinach leaves and green chilli to the pan. Stir to coat the leaves with the olive oil.
- Cover the pan with a lid and let the spinach steam for 5 minutes until wilted.
- Dry roast the garlic cloves over medium heat for 5 minutes, then let them cool.
- In a food processor or blender, grind the steamed spinach with the roasted garlic cloves and salt to taste until well combined.
- Store in a cool, dry container in the refrigerator.
Notes
- For a nuttier flavor, you can substitute walnuts for pine nuts.
- Store the pesto in an airtight container in the refrigerator for up to a week.
- This pesto pairs well with pasta, as a spread on sandwiches, or as a dip for vegetables.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 10
- Carbohydrates: 5
- Fiber: 2
- Protein: 4
- Cholesterol: 5
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- Spring Asparagus Pesto
Frequently Asked Questions
What does the green chilli add, and can I leave it out?
The green chilli adds a gentle heat that lifts the spinach’s earthiness — it goes in alongside 6–10 roasted garlic cloves as an intentional flavor element, not a garnish. If you prefer no heat, you can leave it out, though I don’t suggest a substitute.
Can I use a different nut instead of pine nuts?
Yes — walnuts work well as a substitute and will give the pesto a nuttier flavor. Toast the pine nuts before blending; apply the same step to walnuts if you swap them in.
How long does this spinach pesto keep, and what are good ways to use it?
Stored in an airtight container in the refrigerator it keeps for up to a week. I love using it on pasta, as a sandwich spread, or as a dip for vegetables.
I love basil (and pesto) but I’ve got a bag of spinach and not a clue what to do with it and this looks like a delicious alternative to salad!