I love spinach pesto. Quite a bit. Last weekend I was thinking of making pizza and thought it would be nice to have that as the sauce. Until I realized I was out of lemons. I didn’t want to go to the store at 4:30 pm on a Sunday either! I played with a couple of my pesto recipes I had made before and came up with this. It was quite nice and would work great on pasta as well!
Spinach Pesto
Ingredients:
- 12 ounce bag spinach
- ¼ cup raw walnuts
- 2 Tbsp extra virgin olive oil
- 2 Tbsp walnut oil
- 2 Tbsp white balsamic vinegar
- 1 tsp garlic
- ¼ tsp fine sea salt and ground black pepper
- ¼ to ½ cup finely grated Pecorino Romano cheese
Directions:
Add everything to a food processor, pushing down on the spinach leaves to fit. Process on high, scraping as needed, until texture desired. Season to taste, adding more cheese if desired.
Makes enough to dress 2 large deep dish pizzas.
~Sarah
That looks delicious!
What a nice alternative to the traditional pesto. Will have to give it a try.
What a great idea for a pizza! I really must make more home-made pesto, and this sounds delish.
Thank you for yet another excellent spinach pesto dinner! I made this tonight and it was really good. I did cheat with the crust though – I used a refrigerated canned dough. It was good enough, not perfect but I have to cut corners sometimes. I think with a really good crust, this pizza would have been the bees knees. The toppings were amazing – spinach pesto, sauteed zuchini, cherry tomatoes, bell pepper and fresh mozzarella. I really like a lot of your recipes. I admit some are not to my family’s taste but I consider your blog as one of my favorite vegetarian resources. Hope you and all your sweet boys are doing well!
BA, thank you 🙂 Did you see this recipe for crust? http://gazingin.com/2012/07/06/mini-yeast-free-pizzas-and-pizza-sauce/ 5 minutes and ready! And you can use all-purpose flour as well.
Loving summer with my little boys – it has been so nice – I hope your summer is going well also!