Spinach pesto for pasta, toast, and more
Spinach pesto is a bright alternative to classic basil pesto. It pairs well with pasta, grilled bread, or as a sauce for roasted vegetables.
Simple recipe framework:
- Blend together 2 cups packed spinach, ½–¾ cup nuts (pine nuts, walnuts, or almonds), ½ cup grated Parmesan, 1–2 garlic cloves, and ½ cup olive oil until smooth.
- Adjust consistency with more oil or a splash of pasta water when tossing with noodles.
- Season with salt, pepper, and lemon juice to taste.
Variations and tips:
- Use arugula or parsley mixed with spinach for more peppery notes.
- For dairy-free, omit Parmesan and add nutritional yeast for savory depth.
- Toast nuts first for a nuttier flavor.
Store in the fridge for up to a week or freeze in ice-cube trays for portioned use. This pesto brightens many dishes and is quick to prepare.