Meat-Free Mondays: Spinach Pesto Pasta

July 2, 2012

Replace basil with super healthy spinach for a twist on classic pesto, which is fabulous used on pizzas, in sandwiches or swirled through your favourite pasta for a quick, weeknight dinner.


4 cups washed spinach leaves, stems removed

3 garlic cloves

3 tablespoons pine nuts

1/4 cup extra virgin olive oil

1/3 cup grated Parmesan cheese

Salt and pepper to taste

250g pasta


1. Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Puree until blended. Continue adding spinach leaves a few at a time with small amounts of oil to blender. Add cheese and salt and pepper to taste. Cover and process until spinach pesto mixture is smooth.

2. Meanwhile, cook pasta, then drain in colander, reserving 1/4 cup of the cooking water. Serve with the spinach pesto sauce, adding a little pasta cooking water to loosen the sauce.

What’s your favourite pasta sauce?

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