Best Sage Spinach Pesto Recipes

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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

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.

SAGE-SPINACH PESTO



Sage-Spinach Pesto image

Make and share this Sage-Spinach Pesto recipe from Food.com.

Provided by Outta Here

Categories     Sauces

Time 20m

Yield 16 tablespoons, 8 serving(s)

Number Of Ingredients 9

2 tablespoons pine nuts, toasted
2 garlic cloves, peeled
2 cups fresh spinach, torn
2 cups Italian parsley
3/4 cup fresh sage leaf
2 tablespoons fresh parmesan cheese, grated
4 teaspoons lemon juice
1/8 teaspoon salt
3 tablespoons extra virgin olive oil

Steps:

  • Drop pine nuts and garlic through food chute with food processor on, and process until minced.
  • Add next 6 ingredients; process until finely minced.
  • With processor on, slowly pour oil through food chute, and process until well blended.
  • Spoon into zip-top heavy-duty plastic bag; store in refrigerator.
  • For longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. Freeze. Take out number of servings needed and thaw.

Nutrition Facts : Calories 74.3, Fat 7.1, SaturatedFat 1.1, Cholesterol 1.4, Sodium 74.4, Carbohydrate 2, Fiber 0.8, Sugar 0.3, Protein 1.6

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