Spinach and Garlic Pesto

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I like basil. A lot. I grow it and add it to anything I can. It’s kind of a problem. Well, like a good problem because I love experimenting in the kitchen. It’s sort of why I have a food blog.

Pesto is basically like the pinnacle of basil. It’s the be all end all. If you have a good amount of basil hanging around your fridge, odds are you will turn it into pesto. At least, I had a bunch of basil loitering in my crisper that pretty much asked me to mingle with some garlic, parmesan and pine nuts. And so I obliged, made some pesto and threw in a few extra friends to keep things interesting.

Survey says…? I loved it. {Do I ever not love anything food related?}

I love adding spinach because it’s like getting bonus vitamins and minerals without noticing. I also love the kick you get from fresh garlic. You have to be careful though with the garlic because too much is a little unbearable, plus no one will want to kiss you for days. I added the lemon juice so it would stay green and I used really good Parmigiano Regianno. What a difference there is between imported Italian cheese versus the parmesan cheese in a can. Please use the good stuff!

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So all you do is gather your ingredients and then throw them all into a food processor. Blend until you get the consistency you’re looking for an voila! Dinner.

You can also add it as an ingredient to other recipes for a little added flavor boost.

Check out these recipes for more inspiration: Creamy Cheesy Pesto Pasta,  Vegetarian Pesto QuesadillaLight Creamy Pesto Ravioli {from Barbara Bakes}, Spring Pesto Soup {from Apron Strings}, Oil Free Pesto {from Eat Live Run}, Crispy Shrimp Pasta with Arugula Pesto Cream Sauce {from How Sweet It Is}, Grilled Tofu Stacks with Pesto & Grilled Vegetables {from Cookin’ Canuck}, Roasted Red Pepper Pesto Penne {from Picky Palate} and Pesto-Tomato Stuffed Mushrooms {from Recipe Girl}.

You all need Pesto in your life. Promise!

Spinach and Garlic Pesto
yield: about 1 1/2 cups
Print This Recipe Print This Recipe

Ingredients:

Pesto Ingredients

2 cups fresh basil leaves {really pack them in!}
1 big handful fresh baby spinach
1 small clove garlic, minced
1 cup freshly grated parmigiano reggiano cheese {I use a microplane}
1/2 lemon, juiced {about 1 1/2 tablespoons}
salt & pepper, to taste
1/2 cup light olive oil {or how ever much you need to get the desired consistency}

Directions:

Place all ingredients except for olive oil into food processor bowl.

Lock lid in place and turn machine on. Stream olive oil into mixture until desired consistency is reached.

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Serve with pasta, on pizza, on sandwiches, etc.

Store in an air tight container in refrigerator.

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16 Responses to “Spinach and Garlic Pesto”

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    1
    Val — June 29, 2011 at 8:21 am

    I love this idea of getting all the minerals and goodness of spinach into a pesto that may just well be an excellent way of getting my husband to eat more greens! Somehow pesto is always an exception!

    Reply

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    Emily @ Life On Food — June 29, 2011 at 10:54 am

    I love fresh basil. So much so that I rarely have enough to warrent a whole recipe. I love the idea of adding spinach; I always thought it was for some additional bulk but the nutrients. Go figure I never thought of that reasoning. I promise myself to add this to my list for the summer.

    Reply

    • Lauren — June 29th, 2011 @ 7:52 pm

      I always focus on the healthier parts of the recipe as opposed to the not so good parts {like a cup of cheese and 1/2 cup olive oil!}

      Reply

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    Blog is the New Black — June 29, 2011 at 11:47 am

    I heart pesto so much. DELISH!

    Reply

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    Barbara Bakes — June 29, 2011 at 1:54 pm

    I love pesto too. I’m usually lazy and buy pre-made. I’ll have to give your recipe a try. It looks fabulous.

    Reply

    • Lauren — June 29th, 2011 @ 2:19 pm

      I usually get the pre-made stuff too because it’s easy but I had just so much basil that I had to make my own!

      Reply

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    Rachel @ The Avid Appetite — June 29, 2011 at 2:33 pm

    This looks so gorgeously green! I have some basil growing on my terrace right now…I am waiting for it to grow a lot so that I can make some pesto! I love it over pasta or over chicken…or even slathered on some delicious bread :)

    Reply

    • Lauren — June 29th, 2011 @ 2:57 pm

      I love pesto on just about anything too! It can’t grow fast enough for me!

      Reply

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    Katrina — June 29, 2011 at 6:34 pm

    Love this! Pesto is such a nice addition to breads and pastas. Yum!

    Reply

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    Lauren at Keep It Sweet — June 29, 2011 at 7:52 pm

    Would love this on pasta with some veggies!

    Reply

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    Lisa Vigna — June 29, 2011 at 8:09 pm

    I’m a vegetarian so I am so excited to try these recipes. I love cooking with fresh herbs like basil..and pesto, mushrooms and spinach are part of my daily diet. In the summer even more pronounced. Thanks so much for these amazing ideas!

    Reply

    • Lauren — June 30th, 2011 @ 6:05 pm

      Thanks for commenting, Lisa! Glad you’re finding my vegetarian recipes!

      Reply

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    Codee — June 30, 2011 at 2:21 am

    Hey, I just saw your recipe for the brownie ice cream on Tasty Kitchen, and I can’t wait to try it. Your blog looks great, thanks for sharing :)

    Reply

    • Lauren — June 30th, 2011 @ 6:03 pm

      Thanks Codee! I was pretty thrilled to see my recipe on tasty kitchen!

      Reply

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    Sylvie @ Gourmande in the Kitchen — July 1, 2011 at 7:50 am

    I do indeed need pesto in my life! I even keep pesto in my freezer for quick meal preparation.

    Reply

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    Muche — December 12, 2012 at 3:06 am

    - Are those Hawaiin Bread Sliders I see?? YUM! Have you ever tried to make Hawaiin Bread? I didn’t know if you had a recipe you like to go to. I’m tkhiinng of experimenting soon.August 26, 2010 1:58 pm[]Annie Reply:August 26th, 2010 at 5:04 pmMine are just regular slider buns. I haven’t made Hawaiian bread yet but I have a recipe saved to try.[]

    Reply

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