Best Spinach Pesto Sauce Super Easy And Tasty Recipes

SPINACH PESTO PASTA RECIPE BY TASTY

Spinach Pesto Pasta Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil

Provided by Hitomi Aihara

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 chicken breast
salt, to taste
pepper, to taste
8 oz spaghetti, cooked according to package
4 cups fresh spinach
½ cup walnuts
4 cloves garlic
¼ cup parmesan cheese, grated
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil

Steps:

In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
Remove the chicken and slice.
Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
Serve and top it off with parmesan cheese.
Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams

EASY SPINACH PESTO

Easy Spinach Pesto image

Easy Spinach Pesto that goes great over fish, chicken, steak or veggies!

Provided by Laney Schwartz

Yield 6

Number Of Ingredients 8

Ingredients

3 cups spinach (can also use basil, arugula or any greens!)
1 clove garlic
1/3 cup pine nuts
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
pinch of pepper
1/2 cup olive oil
1/2 lemon

Steps:

In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.

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.

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

Super-Fast Spinach, Pesto and Cheese Lasagna image

Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

Steps:

Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

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