Spinach Pesto is a great sauce for pastas, sandwiches & so much more!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 1 cup
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 3 ounce baby spinach leaves [3 cups firmly packed]
  • 2 garlic cloves (big)
  • ⅓ cup pine nuts
  • ⅓ cup parmesan cheese (shredded [i used vegetarian parmesan cheese])
  • ⅓ cup olive oil
  • 1.5 teaspoons garlic salt
  • ⅛ teaspoon white pepper
  • ¼ teaspoon ground black pepper
  • 1 teaspoon lemon juice
  • salt (to taste)

Method

  1. Wash the baby spinach leaves and let them dry.
  2. In a food processor, add spinach leaves, pine nuts, parmesan cheese, garlic salt, white pepper, salt, black pepper and lemon juice.
  3. Pulse to combine everything together.
  4. With the machine running, add olive oil gradually into the mixture till it's all creamy and well combined.
  5. Check seasoning and adjust to taste.
  6. Transfer pesto to a bowl and refrigerate till ready to use.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.