Spinach Pesto

Kitchen Tested
  • Yield 20 servings
  • Prep 10 mins
  • Cook 0 mins

A perfect topping for bruschetta and grilled chicken.

spinach pesto
Mark Boughton Photography / styling by Teresa Blackburn

Use this pesto in pasta salads, on grilled chicken breasts or on bruschetta. It will keep in the refrigerator for several days.


1 (9-ounce) bag spinach leaves, washed and trimmed (8 cups loosely packed)
1 cup packed basil leaves
1/2 cup toasted pine nuts
1 garlic clove
2/3 cup olive oil
2/3 cup grated Parmigiano Reggiano cheese
1/2 teaspoon salt
Freshly ground black pepper


  1. Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds.
  2. With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches.
  3. Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2½ cups.

Recipe by Christina Eng.



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