Quick question: What was the one green vegetable that we all had a horrible experience with as kids? I’ll bet the answer is SPINACH. But have no fear! This Garlic Spinach Pesto will change your mind!
After the trauma inflicted upon us as kids with the likely gloppy mess we were told was spinach, who could blame us for continuing our boycott as adults? For many, the only spinach we ever saw was out of a can, and was wilted, brown, and slimy. <shudder> I for one could not understand why Popeye was so enamored with the stuff! I watched him Saturday mornings pounding cans of the this supposedly green vegetable (in cartoon form, of course). I don’t know about you, but I didn’t want to be strong THAT badly!
Luckily for me and thousands of other kids, we grew up and were lucky enough to be introduced to spinach that actually:
1. Stays green
2. Tastes good
3. Makes us want to have it when NOT seen as a punishment
Strangely enough, even though we all turned our noses up at spinach, saying it tasted “yucky”, this brilliant leafy green doesn’t actually have a strong flavor of its own. It tends to take on the flavors of the ingredients it’s cooked in or with. So I figured, why not bring a heavy-hitter to the plate to amaze the palate? Garlic is good with, well, everything, so why not with this spinach pesto?
Since the Pesto Party is continuing today, I thought it was fitting to get this recipe in here, too! As you can see, I’m making pesto out of just about everything right now, and I plan to reap the benefits for months to come. Spinach was just next up in line, and the garlic in my pantry was begging to be introduced to the party.
And so garlic was added. And all was right in the world. And Popeye approved. And now you can say that “you eats your spinach“ with pride!
| Servings | Prep Time |
| 2 cups | 10 minutes |
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I find that I love spinach in just about any manner these days. It's mild, pairs with so many things, and plays well with other ingredients better than so many of its brethren. And of course, you bring garlic to the party, and that's one more reason to enjoy this tasty green.
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- 6 cloves garlic, minced
- 1/2 cup toasted almonds (see note below)
- 1/2 lemon zested
- 4 cups spinach leaves, stems removed
- 1 cup fresh basil leaves
- 1 cup freshly shredded parmesan cheese
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Remove the stems from the spinach, and wash the leaves well to remove any excess soil. Either pat them dry with a paper towel or run them through a salad spinner to remove the moisture.
- With blade attachment in place, add almonds, garlic and lemon zest to food processor.
- Pulse until almonds and garlic are crushed to small pea consistency.
- Place spinach leaves in processor with almond and garlic mixture.
- Pulse food processor until a thick mixture forms and all of the leaves are of consistent texture and size.
- Add basil leaves, Parmesan cheese, salt, and pepper to processor.
- With processor going, slowly drizzle olive oil into mixture. Pulse until all ingredients are incorporated and smooth mixture is formed.
- Refrigerate for up to a week, or freeze in ice cube or mini muffin trays and store in air tight container for up to 4 months.
This is a great way to use up big bunches of spinach. And because it takes on other flavors so well, adding basil and garlic make for a fantastic sauce or spread. Spread onto chicken with some extra olive oil and grill for a super summer meal.
I also love giving this as gifts when attending summer parties or dinner gatherings. Use a small mason jar and a pretty ribbon to make it extra special.
I use almonds in this version as they provide a wonderful, earthy flavor to the mild spinach, and don't overwhelm the basil and garlic flavors. In addition, because pine nuts can be pricey, this is a great alternative that doesn't break the bank.
To toast the almonds, preheat oven to 350 degrees. Spread almonds on baking sheet in single layer. Toast in oven for 5 minutes. Remove baking sheet and shake to move the almonds around and to check for browning. Replace sheet in oven for 3 more minutes or until the almonds begin to get fragrant, giving off a toasted aroma. Remove from oven and allow to cool completely before using in this particular recipe.
Dee Dee, love spinach and love that you chose almonds here instead of pine nuts. Looks delicious! 🙂
You are KILLING the pesto game lately. This looks divine!
I have taken to using it in EVERYTHING, so the variety has been a lot of fun to play with!
I could eat this pesto by the spoonful. I love all the freshness!
I am loving all your pesto recipes (and totally digging this name!) Another great recipe!
When I think of spinach as a kid, I think of it boiled – yuck! I would love it in your pesto especially with the garlic!
This looks so garlicky & delicious – definitely a fun way to enjoy spinach 🙂