Spinach Pesto

Introducing a fresh vibrant and flavorful twist on the classic pesto sauce.

This nontraditional Spinach Pesto is bursting with unique flavors and ingredients that will elevate your dish to new heights, much like this, Rosso Pesto (Sun-Dried Tomato Pesto).

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These flavors include: slightly bitter, citrusy and herbaceous notes that all come together in a perfect harmony to make a pesto that is not just a sauce, it’s a culinary adventure waiting to take your taste buds on a journey.

Whether this Spinach Pesto is tossed with pasta, like this Trofie Al Pesto, spread on sandwiches, like this Three Cheese Pesto Avocado Grilled Cheese, or used as a dipping sauce, it is sure to elevate any dish with its zesty and herbaceous profile.

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Spinach Pesto

2 cups baby spinach leaves

1/4 cup fresh basil leaves

1/4 cup fresh parsley

1/2 cup chopped walnuts or pine nuts

1/2 cup parmesan cheese

3 cloves garlic

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

salt and freshly ground black pepper,, to taste

1/3 cup extra virgin olive oil,, use more or less for desired consistency

Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary.

Taste for salt and pepper and adjust accordingly.

If you prefer a thinner consistency, add more olive oil and process until combined.

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Transfer the spinach pesto to a jar with a lid and keep it in the refrigerator for up to two weeks.

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Try These Pesto Dish Favorites

• Sweet Tomato Gnocchi With Asparagus & Fresh Spinach Pesto
• Cashew Pesto Ravioli
• Orecchiette With Andouille Sausage & Pesto Chipotle Sauce
• Trofie Al Rosso Pesto

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