Super Spinach Pesto

From: zannah17

On Sep 20, 2008

I never thought about using spinach in pesto! I had a some basil as well & used it as well as the spinach. I used pine nuts since that is what I had & I 86'd the dried oregano. I figure using the spinach...it's an extra health boost! Will continue to do that from now on even if I have tons of basil. This is great. Thanks!

From: Roxygirl in Colorado

On Apr 2, 2008

I was in a pinch for pesto and though I'd give this a try, and I'm glad I did. I loved how close to basil pesto this came to. The dried herbs make it! I usually have spinach on hand so will certainly make this again. Thanks, Morris! Roxygirl

From: Picholine

On Jan 21, 2006

Excellent! I followed the recipe, using 3 cups packed spinach, and ended up with about 1.5 cups of concentrated pesto. I was skeptical about it not having salt but I didn't miss it. So far I've had it with spaghetti (about 1 T per bowl) and parmesan, and on crackers with cream cheese and sundried tomatoes. I'll probably freeze the rest. This is a wonderfully economical recipe tastes as good as (and is even healthier than) fresh basil pesto.

From: eatrealfood

On Jul 12, 2005

this sure is super. i had some leftover spinach, too little for most uses that require cooking - where the leaves totally wilt down - so i chose this recipe. very flavorful and very easy to throw together. i did drizzle some fresh lemon juice when serving to perk it up a bit. it was great, thanks for posting.