This recipe was the result of having a lot of spinach we needed to use and a little curiosity about what would happen if we put it in the food processor — it was a happy accident.
Turns out spinach pesto is a big hit. Plus, it’s loaded with vitamins, heart-healthy olive oil AND you can dress it up with or without chicken.
If you make it, don’t let it fool you, it is pretty filling. That’s probably due to the pound (or whole bag) of spinach that goes into two servings.
Spinach pesto isn’t nearly as potent as regular basil pesto. We’re not big fans of standard pesto because it’s too overpowering. Feel free to put some basil in the mix, but don’t overdo it.
Another quick note before we get to the recipe. You’ll noticed that we chose rotini pasta. We did that on purpose. We’ve found that pasta with deep groves holds sauce better than a smooth noodle. Just a tip to keep in mind at the grocery store.
Here what you need to make Feaston’s spinach pesto:
- One bag of spinach
- Olive oil
- 1/2 cup of walnuts (optional)
- One clove of garlic, chopped or crushed
- Chicken breast, cooked and sliced (optional)
- Parmesan cheese
First thing is to jam as much spinach as you can into a food processor. Since ours is small, the best method is to jam it in and then pulse — that chops without liquefying. When the spinach is knocked down a bit, add the garlic and the walnuts, if using. Pulse again.
Now for the big stir. With the blades running, if your processor has this option, slowly add the olive oil. Honestly, we never measured how much, but a 1/4 cup sounds about right. It should turn a healthy, bright green color.
Serve over pasta and/or with chicken. It’s great either way. Top with a handful of cheese and another drizzle of olive oil. Yum!