Spinach Pesto

9 ingredients
4 steps

Ingredients

  • 1/2 cups Pecans
  • 2 cups Fresh Baby Spinach Leaves, Lightly Packed
  • 1/2 cups Grated Parmesan Cheese
  • 4 cloves Garlic, Minced
  • 3/4 teaspoons Salt
  • 1/2 teaspoons Pepper
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoons Lemon Zest
  • 6 Tablespoons Olive Oil

Directions

  1. 1
    Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 5-10 minutes until fragrant. Let cool.
  2. 2
    In the bowl of a food processor, combine spinach, pecans, Parmesan, garlic, salt, pepper, lemon juice and zest, and 2 tablespoons of olive oil. Pulse a few times to combine everything. With processor running, drizzle in remaining olive oil until pesto is well combined.
  3. 3
    Use immediately or portion into an ice cube tray to freeze to use later. Once frozen, you can pop out pesto cubes and store in a ziplock bag in the freezer until you're ready to use them, up to 3 months.
  4. 4
    Recipe adapted from Smitten Kitchen.

Products Matching These Ingredients

Chopped spinach

Chopped spinach

Birds eye

NOVA 4

Fresh spinach

A NOVA 1

Fresh Spinach

Cean Mist Farms

A NOVA 1

Baby brussels sprouts

A NOVA 1

Baby kosher dill pickles

D NOVA 4

Chopped Pecans

Spartan

Cut & peeled baby carrots

A NOVA 1

Chopped pecans

C NOVA 1

Shelled pecans

C NOVA 1

Green lettuce leaves

A

Romaine heart leaves

A
Basil leaves

Basil leaves

Simple Truth Organic

More Recipes to Try

Macaroni Salad

9 ingredients

"Snickers" Pie

5 ingredients

Orange Slice Cake

10 ingredients

Baked Stuffed Hot Dogs

3 ingredients

Pineapple Pizza

9 ingredients

Yogurt Jello Salad

4 ingredients

Sweet Potato Casserole

7 ingredients

Salmon Medley

9 ingredients

Kale And Lemon

5 ingredients

Hummingbird Cake

11 ingredients

Pumpkin Chiffon Pie

12 ingredients

Apple Crisp

10 ingredients