Italian Recipes Blog

Italian Spinach Pesto

This is an Italian recipe for pasta with spinach pesto. The recipe comes from Gary's Italian Kitchen.

spinach pesto ready to serve

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The spinach pesto made using this recipe can be used in many ways. Here we describe the process of making the pesto for Pasta.

This in very easy recipe to make.

The ingredients are about 450 g of frozen spinach, two tablespoons of olive oil, one quarter cup grated Parmesan cheese, two tablespoons of chopped parsley, two garlic cloves, one half teaspoon salt, one half teaspoon dried basil, two tablespoons butter, one third cup water, and 50 g of crumbled feta cheese.

 

 

spinach pesto ingredients

You will need a food processor of some sort.

Thaw the spinach and drain it thoroughly. Be sure that you remove all the water. First use a fine strainer and then squeeze the spinach in your hands.

spinach pesto garlic

Start by peeling and crushing the garlic cloves and finely chopping them in your food processor.

Add the spinach, olive oil, Parmesan cheese, parsley, garlic salt and basil to the processor.

Process until everything is nicely blended.

Combine the margarine and water and melt the margarine by heating the water and margarine combination.

Blend the margarine and water into the spinach.

And that's it!

spinach pesto ready to serve

You now have a pesto that can be used many ways.

You can mix it with thin spaghetti or you can serve it on the side with the spaghetti and let everyone mix in as much or as little as they wish. There is enough for almost 1 kilogram of uncooked spaghetti.

Be sure to heat the pesto a bit. And spread the feta on top of either the pesto spaghetti mix or the pesto in the serving bowl.

To make an interesting table, also make side servings of spinach balls in white wine sauce, and/or white wine zucchini sauce and/or spinach meatballs in cream sauce. You guests will enjoy the nice range of tastes.

The spinach pesto makes a great filling for crepes and for pastry puffs, and spinach lasagne. Also use it as a spread served on rye bread.

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