Spinach and Roasted Garlic Pesto
- Total Time: 10 minutes
- Yield: 4 servings 1x
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
Units
Scale
- 10 bunches or two fistfuls of spinach leaves, washed
- 1 green chilli
- 6-10 garlic cloves, roasted
- Salt, to taste
- 1 teaspoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 1 tablespoon lemon juice
Instructions
- Heat 1 teaspoon 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.
- In a food processor, combine the steamed spinach, roasted garlic cloves, Parmesan cheese, toasted pine nuts, and lemon juice.
- Blend until smooth, adding more olive oil if needed to reach desired consistency.
- Season with salt to taste and blend again briefly to combine.
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
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!