Nut-Free Spinach Pesto

Nut-Free Spinach Pesto

Today I’m sharing a simple and delicious recipe for nut-free spinach pesto. This super simple condiment can be prepared in under 5 minutes and tastes delicious with just about anything-from pasta, rice, and vegetables, to fish, soups and stews, or as a spread for sandwiches.

I adore pesto. So much so that I eat it by the spoonful. Although I adore classic basil pesto, I also love this version. If you love pesto, trust me, you too will love this variation. Pesto is one of those condiments that every home chef should master. This version is more affordable than the traditional recipe, but just as rich and delicious.

Nut-Free Spinach Pesto

I always keep a jar of freshly made pesto in the fridge as well as a few individual portions stored in the freezer. If I’m not preparing pasta with pesto for dinner, I’m always adding a dollop of pesto to a ton of different recipes. Incorporating just a touch of pesto adds such richness and brightness to meals, and also adds an additional depth of flavour, without altering the original flavour profile of the recipe. As long as you have a food processor (or a mortar and pestle), and a few key ingredients-spinach leaves, garlic, olive oil, Parmesan, pumpkin seeds, good quality olive oil, and some fresh lemon juice, you’ll be well on your way to making this creamy, flavourful condiment.

Nut-Free Spinach Pesto

This recipe is a great way to use up any spinach that is almost past its prime. And if you are hesitant about the spinach, you have no reason to be. The flavour is so delicate and mild and is almost completely overpowered by all the other bright, pungent flavours. The pumpkin seeds are a perfect substitute for pine nuts since they have the same creamy texture, and they’re also much more affordable than pine nuts (which are ridiculously expensive, don’t you agree?). A final touch of fresh lemon juice adds brightness and cuts through the all of the rich flavours of the pesto.

For the record, my husband despises spinach and he thought this was delicious. He knows better than to assume that my recipes are always the original renditions, but this one had him fooled. It was not until I revealed to him that it was made with spinach that he begged to differ. Regardless, he couldn’t deny how tasty this was!

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Nut-Free Spinach Pesto

2016-05-06
: About 2 cups
: 5 min

Today I’m sharing a simple and delicious recipe for nut-free spinach pesto. This super simple condiment can be prepared in under 5 minutes and tastes delicious with just about anything-from pasta, rice, and vegetables, to fish, soups and stews, or as a spread for sandwiches. I adore pesto. So much so that I eat it by the spoonful. …

By:

Nut-Free Spinach Pesto
5
5
1
30
Ingredients
    1/2 cup roasted pumpkin seeds
  • 3 cups organic spinach leaves
  • 1/4 cup -1/3 cup extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • 1 garlic clove, peeled and halved
  • 1/2 tsp. fresh lemon juice
  • sea salt to taste
Directions

Rinse spinach leaves and pat dry. Add the spinach, pumpkin seeds, garlic, and Parmesan in a small food processor and puree until just combined.

With the lid of the processor on, slowly drizzle in the olive oil while you puree all of the ingredients, until they from a smooth and creamy paste. The consistency of the pesto can vary slightly. If you choose to add less oil, the result will be a thicker, chunkier consistency.

Store in the fridge for up to a week on in the freezer for up to 6 months. On a side note, do not add Parmesan to the portion you are freezing as it tends to develop a slightly bitter taste after sitting too long in the freezer.

30 thoughts on “Nut-Free Spinach Pesto”

Leave a Reply