Spinach Pesto

Spinach Pesto

For day five of the marathon, I prepared spinach pesto sauce. I used this pesto to make pasta salad for lunch. I was going to share even the salad recipe today. I added too many vegetables to the salad and was not totally satisfied with the salad. Will share the salad some other time. I adapted this recipe and did not use cheese. I made a few changes to this recipe according to my taste.

Spinach Pesto

Total Time: 10 – 15 minutes
Preparation: 5 – 10 minutes
Cooking Time: 5 minutes

Spinach Pesto
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Spinach Pesto
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Spinach Pesto
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Spinach Pesto
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Spinach Pesto
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Spinach Pesto
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Updated July 8, 2011 (These are approximate measures. I forgot to note down the quantity after preparing the pesto)
Ingredients:

  • 2 cups Spinach
  • 1/2 cup fresh Cilantro
  • 1/2 cup Walnuts
  • 4 Garlic Cloves
  • 4 Green Chilies
  • 2 tbsp. Extra Virgin Olive Oil + some extra to top off the pesto
  • 1/4 tsp. Salt
  • 1/8 tsp. fresh Ground Black Pepper

Preparation:

  1. Tear spinach into small pieces.
  2. Wash cilantro, green chilies and chop into small pieces.
  3. Toast the walnuts.
  4. Let them cool.
  5. Put all the ingredients in a food processing jar.
  6. Process it for until it is a nice paste.
  7. Transfer to a bowl, pour little more extra virgin oil to cover the pesto and refrigerate. My pesto was fresh for almost a week in the fridge. I made pesto pasta and made sandwiches couple of times.

This is my entry to Vardhini’s Dish it Out – Spinach & Garlic.

Recipes posted this month in 2008, in 2009 and in 2010.

Checkout my fellow bloggers running the marathon along with me.

13 thoughts on “Spinach Pesto

  1. Very nice dish usha i tell u. we love pesto in our sandwiches. i ll try making them. need to get walnuts this weeknd while i go out for grocery shopping

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