Best Baby Spinach Pesto Recipes

BABY SPINACH PESTO

Baby Spinach Pesto image

I just had this as a spread on a turkey sandwich with fresh spinach on french bread, and it was delicious! Tonight it will go over pasta for dinner! Super easy and so good. I got it from Woman's Day.

Provided by hepcat1

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups firmly packed Baby Spinach
1/2 cup walnuts
1/2 cup parmesan cheese
3 tablespoons olive oil
2 garlic cloves
1 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

Puree all ingredients in a food processor.
Enjoy with hot pasta, salads or as a spread for sandwiches.

Nutrition Facts : Calories 245.1, Fat 23.3, SaturatedFat 4.5, Cholesterol 11, Sodium 785.1, Carbohydrate 3.6, Fiber 1.4, Sugar 0.6, Protein 7.6

SLOW ROASTED TOMATOES WITH BABY SPINACH & PESTO DRESSING

Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing image

Make and share this Slow Roasted Tomatoes With Baby Spinach & Pesto Dressing recipe from Food.com.

Provided by Stardustannie

Categories Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ripe egg tomatoes, halved lengthways
2 tablespoons extra virgin olive oil
1 teaspoon salt
2 garlic cloves, thinly sliced
24 fresh oregano leaves
100 g Baby Spinach, ends trimmed Washed And Dried
50 g parmesan cheese, shaved
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons basil pesto
salt & fresh ground pepper

Steps:

Preheat oven to 150c.
Line a large baking tray with foil or parchment paper.
Place the tomatoes, olive oil and salt in a large bowl. Toss well to coat the tomatoes in the oil mixture.
Place the tomatoes cut side up on tray and sprinkle evenly with oregano and garlic. Roast the tomatoes for 2 hours or until shriveled around the edges. Remove from the oven and set aside for 10 minutes.,
To make the dressing, place the olive oil, balsamic and pesto in a small screw top jar. Shake well to combine and season with salt and pepper.
Place the spinach leaves in a large salad bowl.
Add the roasted tomatoes and parmesan.
Pour the dressing over and toss gently to combine.

Nutrition Facts : Calories 236, Fat 17.8, SaturatedFat 4.2, Cholesterol 11, Sodium 807.2, Carbohydrate 14, Fiber 4.8, Sugar 7.5, Protein 8.3

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