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Parsley Spinach Pesto

Spinach and parsley replace basil in this flavorful variation of a classic pesto sauce. It's perfect for winter, when fresh basil is not always available.
fresh parsley spinach pesto

Submitted By:

Dietary Interests: Gluten-Free , Vegan , Vegetarian

Allergens: Nuts , Soy

Yield:

6 servings (360 ml)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

6 servings (360 ml)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

6 servings (360 ml)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ½ cup (120 ml) extra virgin olive oil [or water]
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt, optional
  • 6 cups (180 g) fresh spinach
  • ½ cup (30 g) Italian flat leaf parsley
  • ½ cup (40 g) soy parmesan [or parmesan cheese]
  • 2 Tablespoons walnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades.

Chef's Notes

  • For a vibrant dark green, blanch the herbs first and then blend. This recipe makes enough to coat 1½ lbs. of cooked butternut squash noodles, pasta, or zucchini noodles.

Ingredients

  • ½ cup (120 ml) extra virgin olive oil [or water]
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt, optional
  • 6 cups (180 g) fresh spinach
  • ½ cup (30 g) Italian flat leaf parsley
  • ½ cup (40 g) soy parmesan [or parmesan cheese]
  • 2 Tablespoons walnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades.

Chef's Notes

  • For a vibrant dark green, blanch the herbs first and then blend. This recipe makes enough to coat 1½ lbs. of cooked butternut squash noodles, pasta, or zucchini noodles.

Ingredients

  • ½ cup (120 ml) extra virgin olive oil [or water]
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt, optional
  • 6 cups (180 g) fresh spinach
  • ½ cup (30 g) Italian flat leaf parsley
  • ½ cup (40 g) soy parmesan [or parmesan cheese]
  • 2 Tablespoons walnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25-30 seconds, using the tamper to push ingredients toward the blades.

Chef's Notes

  • For a vibrant dark green, blanch the herbs first and then blend. This recipe makes enough to coat 1½ lbs. of cooked butternut squash noodles, pasta, or zucchini noodles.