I have to be honest, I’m a little nervous to give y’all this recipe. If you are anything like me, you will become addicted and need to have access to this spinach pesto at all times. But I think it is completely worth it. Not to toot my own horn, but this is pretty much the best pesto I have ever had. It’s garlicky, creamy, and is just absolutely dreamy on pasta. But before I continue, I need to confess something: there is not one single ounce of basil in this recipe. Yup, you heard me, ZERO BASIL. Listen, sometimes basil is expensive, and I had a lot of spinach that needed to get used so I went with it.
So not only is this pesto delicious, it is also so easy to make. You will need a food processor. I think a blender would work also, but I prefer my food processor for sauces. Place all of the ingredients into your processor: garlic, spinach, Parmesan (or nutritional yeast), salt, lemon juice, and olive oil. All of it, none of this drizzle the olive oil with the machine running business. I don’t know about you, but that always ends in an epic disaster mess when I do it. You don’t even have to get your knife out and chop anything. Just toss everything into the processor the way God made them (or how you bought them in the store). Process on high until everything is incorporated and the spinach and garlic are finely chopped. DONE. The only hard thing about this whole process is restraining myself from eating the pesto with a spoon straight from the food processor. And also cleaning the processor, but that’s what a dishwasher is for (or your spouse).
To Make the Spinach Pesto Dairy Free:
Replace the Parmesan cheese with nutritional yeast. I seriously could not even tell a difference in the taste. I even did a side by side test with the hubby. He can normally pick up when I add or use “weird” ingredients, but he didn’t have a clue.
- My favorite way to eat pesto is on pasta. Duh. I have done both regular wheat pasta and Banza chickpea pasta. Both are delicious.
- Spinach Pesto is also delicious on a rice cake. If you follow me on insta, you know I LOVE brown rice cakes.
- Dip some veggies into the pesto.
- Make a grilled cheese sandwich with mozzarella, pesto, and tomatoes. You know I love me some local tomatoes!
- Dip some bread into the pesto.
- The options are ENDLESS. Comment below with your favorite way to enjoy pesto!
PRO Tip: I like to double the recipe. I use half on pasta for dinner or lunch then put the rest in a mason jar to store in the refrigerator for snacking. To be honest, I’m not sure how long it will feasibly last because the pesto is normally gone within a couple days. But I’d say you are good for at least a week.
- 4 cups spinach *FULL cups
- 5 garlic cloves
- 1/2 lemon, juiced
- 1/4 cup Parmesan cheese *use nutritional yeast for dairy free version
- 1/4 cup olive oil
- 1 teaspoon salt
1. Place all ingredients into a food processor.
2. Blend until everything is fully incorporated and the garlic and spinach are finely chopped and pureed.
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