Best Lighter Spinach Pesto Sauce Recipes

LIGHTER SPINACH PESTO SAUCE

Lighter Spinach Pesto Sauce image

I tried this pesto sauce at my sister-in-law's house and thought it was really good. It has much less oil than a traditional pesto and the picante sauce gives it a nice kick.

Provided by Chris from Kansas

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 2/3 cups fresh spinach
1/2 cup parmesan cheese
2 tablespoons olive oil
3/4 cup picante sauce, divided
3 cloves garlic

Steps:

Reserve 1/2 cup picante sauce.
Blend all remaining ingredients in blender or food processor.
Fold in remaining picante sauce.
Mix with hot cooked pasta.
Refrigerate until ready to use.

SPINACH PESTO SAUCE SUPER EASY AND TASTY

Spinach Pesto Sauce Super Easy and Tasty image

I am the Queen of Pesto in my community! Something so easy to make, so good yet so many people think it is hard to make. I grow all of our produce and when basil is at its peak, it is time to make huge batches of pesto. Now I have lots of fresh baby spinach and adapted my basil pesto recipe for spinach. It is great with fresh fettuccine, topped over grilled fish and baked with chicken or pork. COOKS NOTES: I usually guess with the amount of ingredients, depending on how much I have and what taste I am looking for. Experiment with quantities to suit your taste!

Provided by kiwidutch

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
3 tablespoons toasted pine nuts
1 teaspoon chopped fresh basil
1/4 cup extra virgin olive oil (The good stuff)
1/3 cup grated parmesan cheese (The good Stuff, no green can!)
1/8 teaspoon salt

Steps:

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.
Add Parmesan cheese and 1/8 teaspoons salt. Cover and process until spinach pesto mixture is smooth.

Nutrition Facts : Calories 208.1, Fat 20.3, SaturatedFat 3.6, Cholesterol 7.3, Sodium 224.4, Carbohydrate 3, Fiber 0.9, Sugar 0.5, Protein 5.1

SPINACH BASIL PESTO

Spinach Basil Pesto image

This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.

Provided by Dianne

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 20m

Yield 24

Number Of Ingredients 10

Ingredients

1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ cup extra-virgin olive oil

Steps:

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g

SPINACH PESTO

Spinach Pesto image

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 11

Ingredients

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

Steps:

Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

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