Spinach Pesto

spinach pesto, looking for these recipes? check this for 6 best spinach pesto: Pesto Spinach Lasagna , Spinach pesto , Spinach Kale Basil Pesto , Linguine with Potatoes, Green Beans, and Spinach Pesto , Quick & easy White wine chicken spinach pesto , Spinach Basil Pesto

Quick & easy White wine chicken spinach pesto

image credit: mmgates86 cookpad.com

Ingredients

3 servings

  • 1 lb boneless skinless chicken breast
  • 1/2 tbsp olive oil, extra virgin
  • 5 oz dry white wine
  • 1 packages Knorr pesto seasoning
  • 6 oz fresh spinach
  • 1 oz parmesan cheese, shaved
  • Steps

    10 mins

  • Cube the chicken. Toss with half package of knorr seasoning.
  • Heat oil on skillet on high heat. Add chicken and cook 2 minutes, stirring every 30 seconds. Add 1 oz white wine, continue stirring for 2 more minutes. Reduce heat to medium.
  • Add spinach and remaining wine, stir, then add remaining knorr seasoning. Stir constantly until spinach is wilted and chicken is cooked. Optional: add a tablespoon of jarred pesto and stir in for extra pesto taste.
  • Serve in a bowl and sprinkle on shaved parmesan cheese.
  • Spinach Basil Pesto

    image credit: Jeff cookpad.com

    Ingredients

  • 2 cup washed chopped spinach (an 8-12 ounce package of fresh spinach works)
  • 1 clove garlic (or 2 if you like garlic)
  • 3 tbsp pines nuts
  • 1/3 cup fresh basil
  • 1/4 cup olive oil
  • 1/4 can grated parmesan cheese
  • 1 pinch salt
  • Steps

  • Chop spinach, and garlic slightly to help with mixing Change
  • Place a small handful of spinach, pine nuts, oil, garlic, and basil in blender or food processor. Change
  • Cover and puree until leaves look bruised
  • Keep adding small handfuls of spinach until all is in, using a rubber spatula to help combine mixture.
  • Add Parmesan cheese and salt then cover and blend until smooth. Change
  • Add to your cooked pasta and enjoy! Change
  • Spinach Kale Basil Pesto

    image credit: mmmnomz by bonz cookpad.com

    Ingredients

    4 servings

  • 1 cup fresh spinach, stems cut off
  • 1/2 cup kale, swiss chard or any favorite green
  • 1/4 cup fresh basil leaves
  • 1/8 cup fresh italian parsley
  • 8 clove roasted garlic
  • 1/4 cup slivered or chopped almonds or walnuts
  • 1/8 cup shaved parmesan cheese
  • 1/4 cup olive oil, extra virgin
  • salt and pepper
  • 2 tsp ground flaxseed (optional)
  • Steps

    10 mins

  • Process your greens and herbs.
  • Add nuts, garlic, parm and flaxseed (if using)
  • Pulse 2-3 times then scrape down the sides and pulse once more.
  • Taste and add the salt and pepper. Taste again and adjust.
  • Cover your processor or blender and set to low setting as you drizzle the olive oil during the processing. Taste once more to fine tune seasonings and thickness. Keeps well over 4 days in a reusuable mason jar. Add to your favorite pasta, smear on toast or bake with chicken breasts. So versatile!
  • Pesto Spinach Lasagna

    image credit: Neo cookpad.com

    Ingredients

    4 servings

  • Tomato Sauce
  • 4 large tomatoes
  • 1 large onion
  • 2 clove garlic
  • 1 ½ red chilli
  • 1 salt
  • 1 black pepper
  • 1 tsp dried oregano or basil
  • 1 oil
  • Spinach
  • 400 grams frozen spinach leaves
  • 1 ½ dl water
  • 1 salt
  • 1 black pepper
  • Lasagna
  • 100 grams green pesto
  • 1 grated mozzarella for finishing
  • Steps

    1 hour

  • Preheat the oven to 175C.
  • Prepare the spinach. On medium heat defrost the leaves with water, mix to keep from boiling. Season, and move aside.
  • Make the tomato sauce. – Chop the tomatoes into small cubes, and finely chop the cleaned chilli. Crush garlic cloves finely. Cut onion into small cubes. – Heat a frying pan on high heat, add oil and the onion, garlic and chilli. Turn for few minutes, until onions start glisten. – Add tomatoes, and keep on high heat. Keep on eye to keep from burning. Let simmer until the sauce thickens and some of the tomatoes can be crushed into paste. Season and check the taste. Move aside.
  • Start assembling the lasagna in a deep oven pan. First layer must be tomato sauce, then spinach, then lasagna sheets. Repeat these steps, spread pesto on the spinach, and press sheets on top of it. Finish with a layer of tomato sauce and grated mozzarella.
  • Cook in 175C oven for 30-40 minutes. Keep an eye on the lasagna. When finished, let first sit for 5 minutes before service.
  • Spinach pesto

    image credit: alley927cat cookpad.com

    Ingredients

  • Spinach leaves, cut up finely with scissors
  • Cream cheese (1/3 less fat)
  • Finely chopped pecan
  • Parmesan cheese
  • drops Lemon juice, few
  • to taste Dill weed
  • to taste Parsley
  • to taste Sea salt
  • Steps

  • Use equal parts of cream cheese, pecan, parmesan, and cut spinach. Assemble in a mixing bowl.
  • Use a few drops of lemon juice to make cream cheese more easily blend with other ingredients. Be careful, too much lemon can make mixture bitter.
  • Add parsley, dill weed, and sea salt to please your pallet. Mix thoroughly.
  • Chill for service.
  • Serving suggestion: In photo above, the spread is topping for a cracker with a base of spinach leaf, thin sliced fugi apple, thin slice hard boiled egg, then topped with the spread. The apple adds a balancing sweetness that creates a perfect bite for my pallet. Bon appetit y’all.
  • Linguine with Potatoes, Green Beans, and Spinach Pesto

    image credit: Jessi Kirby cookpad.com

    Ingredients

    5 servings

  • 6 tbsp toasted pine nuts
  • 7 cup spinach leaves trimmed
  • 1/3 cup romano or parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/3 tsp pepper
  • 2 garlic cloves minced
  • 2 tbsp water
  • 1 tbsp olive oil
  • 8 oz uncooked linguine
  • 3 cup red potatoes 1/2 inch cubes
  • 2 cup 2 inch green beans
  • Steps

    30 mins

  • Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.
  • Cook linguine and potato in boiling water 6 minutes.
  • Add green beans; cook an additional 5 minutes or until potato is tender. Drain.
  • Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl.
  • Toss well to coat. Garnish with Parmesan or Romano cheese, if desired.
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