Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
Spinach Pesto Recipe
This recipe uses frozen spinach for convenience. You may substitute 120 grams frozen spinach with 60 grams fresh baby spinach leaves instead.
Besides food processor, you may also use a traditional mortar and pestle.
- 120 grams frozen spinach thawed*, squeezed dry
- 50 grams grated parmesan cheese (Pecorino Romano or Parmigiano-Reggiano)
- 30 grams pine nuts toasted in a dry pan
- zest of half lemon optional
- 1 tbsp lemon juice optional
- 2 garlic cloves peeled
- 120 ml extra-virgin olive oil & a little more as needed
- 1/4 tsp sea salt to taste
- freshly cracked black pepper to taste
* Thaw frozen spinach in the microwave on medium, for about 3 minutes (varies according to your microwave; stir through halfway for even cooking). The spinach need not be warmed; just thawing it (still cold) will suffice. Squeeze spinach very dry either by wringing them in your hand, or using two spoons to squeeze out the water.
- Blend everything together in a food processor to a smooth paste. If the pesto becomes too thick, add more olive oil. Season with salt and pepper to taste.
- Pour a thin layer of olive oil over the surface to slow the discoloration. Transfer pesto to a covered glass container. Keeps in fridge (covered) for at least week.
- Freeze extra pesto in ice-cube trays. As soon as they freeze, transfer pesto cubes to a freezer ziplock bag. Keeps in the freezer for months.