Fresh and easy, this Spinach Pesto is delicious and full of dark green spinach! It's also nut free!
Toss this pesto with some hot, cooked pasta or add a little to a grilled cheese with mozzarella and tomatoes. For pizza night, try using this pesto instead of pizza sauce for something different.
Nuts are one of those ingredients I can never seem to keep on hand. If you'd like though, you can add a handful of toasted pine nuts or walnuts. You may need to add a couple extra tablespoons of extra virgin olive oil. I like pesto to be really lemony, so I use two tablespoons of lemon juice. If you'd like though, try one tablespoon first before adding the second.
Spinach Pesto (Nut Free)
Makes about 1 cup
- 3 garlic cloves, roughly chopped
- 2 cups spinach, packed
- 1/4 cup extra virgin olive oil
- 1/4 cup shredded parmesan cheese
- large handful of fresh basil or about 3 tablespoons dried basil
- 1 to 2 tablespoons lemon juice
- salt, to taste
- pepper, to taste
In the bowl of a food processor, add spinach, basil, and parmesan. Pulse until roughly chopped. Scrap down the sides of the bowl and add lemon juice, salt, and pepper. Pulse again to combine. While pulsing, add olive oil slowly through the feed tube. Continue pulsing until the pesto comes together. Store in the fridge until ready to use. It'll keep for about 1 week.