Spinach Pesto

Let's Get Cooking Cookbook
8 servings
This delicious pesto can be served over whole wheat pasta or zucchini noodles!

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1. Blend the garlic, spinach, olive oil, salt and basil in a blender or food processor. Add water as needed.

2. Add walnuts and blend.

3. Pour into a bowl, add cheese and mix just before serving.

4. Serve over cooked whole wheat pasta.


Try zucchini noodles! Using a vegetable spiralizer, a box grater or a vegetable peeler--create long strands of zucchini.


3-4 cloves garlic

1 package frozen chopped spinach (thawed undrained)

1/3 cup olive oil

1/2-1 teaspoon salt

1/2 cup fresh basil

1 cup water (drained from pasta pot)

1/2 cup walnuts

1/2 cup parmesan cheese

1 lb. pasta (try whole wheat!)


Blender or food processor, measuring cups, measuring spoons

More About Spinach

How to Select

Look for perky, green leaves. Avoid leaves that are wilted, brown or yellow.

How to Store

Keep spinach in the original bag or plastic container or in a plastic bag. Store as cold as possible without freezing. Spinach can be stored for 3-5 days. Wash the spinach just before use, not before storing.

How to Prepare

Add spinach to soups. casseroles, chilis, spaghetti sauce, stir frys, salads, sandwhiches, pizzas or smoothies; the possibilities are almost endless!