How to make spinach pesto for pasta or sandwiches?

Bright, versatile spinach pesto

Blend fresh spinach leaves with garlic, nuts (pine nuts, walnuts, or almonds), grated Parmesan, lemon juice, and olive oil until smooth. For a creamier texture, add a spoonful of ricotta or a bit more oil. Adjust salt and lemon to taste.

Basic proportions:

• 2 cups packed fresh spinach
• 1/3 cup nuts
• 1/3 cup grated cheese
• 1–2 cloves garlic
• 1/3–1/2 cup olive oil

Uses:

• Toss with pasta and a splash of reserved pasta water.
• Spread on sandwiches or crostini.
• Stir into soups or use as a marinade for chicken and fish.

Pesto freezes well in ice cube trays for single-serve portions. This spinach alternative to classic basil pesto is milder and more economical while still vibrant.