spinach pesto recipe
The Best spinach pesto recipe
I love using spinach pesto for all kinds of occasions. It’s perfect for a quick weeknight dinner when you need something hearty but still light, or it’s a great way to serve up a meal for guests without spending hours in the kitchen. My husband always says it’s the kind of dish that feels special when you’re making it for a family gathering, even if it’s just a simple spread for sandwiches or a dip for veggies. The kids love it too, especially when we make it into pesto-packed wraps or toss it with pasta for a quick, protein-rich meal. It’s also a great way to use up any wilted greens in the fridge—no one gets tired of spinach, and this recipe makes it taste fresh and vibrant. Plus, it’s so customizable; you can swap in different nuts, add a little lemon zest for brightness, or even throw in some sun-dried tomatoes if you want a little extra depth. It’s that kind of recipe that feels like a no-brainer—healthy, flavorful, and always a hit.
Spinach Pesto with Fresh Bread
A vibrant and nutritious spinach pesto sauce paired with fresh bread, offering a burst of greens and Mediterranean flavors. Perfect for a quick weeknight dinner or a healthy snack.
🥘Ingredients
- 2 cups fresh spinach
- 1/2 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 8 slices of fresh bread (whole wheat recommended)
- 1 cup cherry tomatoes, halved
- 1/2 cup grated mozzarella cheese
👨🍳Directions
-
1
Wash and dry spinach thoroughly. Chop pine nuts (or walnuts) into small pieces. -
2
In a food processor, combine spinach, pine nuts, Parmesan cheese, garlic, red pepper flakes (if using), and lemon juice. Pulse until finely chopped. -
3
Slowly drizzle in olive oil while processing until smooth and creamy. Transfer pesto to a bowl and set aside. -
4
Toast bread slices in a preheated oven at 375°F (190°C) for 8-10 minutes or until lightly golden (optional). Spread pesto evenly over each slice. -
5
Top bread with cherry tomatoes and grated mozzarella. Broil for 2-3 minutes until cheese melts and tomatoes soften.
🔧Equipment
- Food processor or blender
- Mixing bowls
- Knife and cutting board
- Baking tray (optional, for baking bread)
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of nutmeg or a few fresh basil leaves to the pesto.
- Substitute pine nuts with sunflower seeds or cashews for a nut-free option.
- Store pesto in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Watch Video Of How Spinach Pesto with Fresh Bread Works
❓ Frequently Asked Questions About Spinach Pesto with Fresh Bread
What is the best way to store homemade spinach pesto?
Store homemade spinach pesto in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in ice cube trays or small containers—each cube can be used for a single serving. If frozen, thaw in the fridge before using.
Can I substitute any ingredients in the classic spinach pesto recipe?
Yes! You can swap nuts for seeds (like sunflower or pumpkin seeds) or add extra herbs like basil, parsley, or cilantro. For a creamier texture, use more olive oil or a splash of yogurt instead of nut butter. Adjust garlic and lemon juice to taste.
Why does my spinach pesto taste bitter?
Spinach can turn bitter if overcooked or if the pesto sits too long before eating. To avoid bitterness, blend fresh spinach just before serving and keep it simple—less garlic, lemon, and olive oil can help. If using cooked spinach, blend it immediately after wilted.
How do I make spinach pesto without a food processor?
For a manual approach, blend spinach, nuts, garlic, and olive oil in a high-capacity blender or food mill first, then finely chop the nuts and mix by hand with a fork or spoon. A mortar and pestle also works for a rustic texture.
Is spinach pesto healthy, and are there any benefits?
Absolutely! Spinach pesto is packed with vitamins (A, C, K), iron, calcium, and antioxidants. The nuts add healthy fats and protein, while olive oil boosts heart-healthy omega-9s. It’s a nutrient-dense, flavorful way to enjoy greens without the bitterness of raw spinach.
