You are here: Home » Recipes » Spinach Pesto Spinach Pesto Kitchen Tested Yield 20 servings Prep 10 mins Cook 0 mins A perfect topping for bruschetta and grilled chicken. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Use this pesto in pasta salads, on grilled chicken breasts or on bruschetta. It will keep in the refrigerator for several days. Ingredients 1 (9-ounce) bag spinach leaves, washed and trimmed (8 cups loosely packed)1 cup packed basil leaves1/2 cup toasted pine nuts1 garlic clove2/3 cup olive oil2/3 cup grated Parmigiano Reggiano cheese1/2 teaspoon salt Freshly ground black pepper Instructions Combine spinach, basil, pine nuts and garlic in a food processor. Pulse for a few seconds. With the machine running, add olive oil. Process until mixture is creamy. This may need to be done in batches. Transfer to a glass bowl. Stir in cheese, salt and pepper. Makes 2½ cups. Recipe by Christina Eng.