Green spinach Pesto Pasta


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Ingredients 1 pound fettuccine 1/4 cup walnuts 2 cloves garlic 1/2 pound baby spinach (about 10 cups) 1/3 cup olive oil 1/2 cup grated. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot. Meanwhile, in a food processor, pulse the almonds, garlic and lemon.

Cook pasta according to package directions. Step 2 While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Preparation.

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. Active Time. Pesto is a great big-batch sauce for using up a mix of herbs and greens, but it tends to go army-green if made ahead.

We quickly blanch spinach and basil to preserve the color without diluting flavor, then bump up the green with fresh parsley. A little chopped tomato adds moisture and mild acidity. A fresh, vibrant green spinach pesto sauce flavors the pasta in this easy dish.

The pesto sauce is a snap to fix with a food processor and fresh spinach, garlic, pine nuts, and garlic. The pesto can be adjusted to suit your tastes. If you like a lemony pesto, add about 1 tablespoon of freshly squeezed lemon juice and the zest of half a lemon to.

Cook the spinach until wilted. Add the mushrooms, salt, and pepper cooking until most of the water is gone. Add the pesto and parmesan. Add the spaghetti.

2 cups fresh baby spinach. 2 cups loosely packed basil leaves. 1 cup grated Romano cheese.

2 tablespoons fresh oregano. 2 teaspoons minced. In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes).

Process til spinach is small and everything is well combined. Meanwhile boil pasta til Al Dente. The basic steps are: Blend together the Garlic, Spinach, Parmesan, Oil, Salt and Pepper.

2. Toast the Pine Nuts in a dry pan.

List of related literature:

Place the spinach, basil, nuts, garlic, Parmesan cheese, salt, black pepper, and red pepper flakes, if using, in a food processor or blender.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Add 2 tablespoons minced red onion, 1/2 cup baby spinach, 1/4 cup grape tomatoes, sliced in half, and 3–4 fresh basil leaves, chopped.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Sprinkle all of spinach over noodles; drop 1/4 of the ricotta on top of spinach in dollops; sprinkle with 1/4 of the mozzarella and Parmesan/Romano cheeses, sprinkle generously with basil and oregano, then cover with a layer of sauce.

“Great Taste No Pain” by Sherry Brescia
from Great Taste No Pain
by Sherry Brescia
Holistic Blends, 2007

Process minced garlic, 3 cups baby spinach, 1 cup grated Parmesan cheese, ½ cup extra­virgin olive oil, ¼ cup sliced, toasted almonds, 1 tablespoon lemon juice, and ½ teaspoon salt in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

A traditional pesto is made with basil, but in this recipe I use peppery arugula to mix it up (you can also try kale or spinach).

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Add the tomatoes, spinach, and dried basil.

“The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love” by Anne Alexander, Julia VanTine
from The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love
by Anne Alexander, Julia VanTine
Rodale Books, 2013

We found that adding another green element—fresh baby spinach—provided the pesto with long­lasting color without interfering with the basil flavor.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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Other scrumptious serving suggestions: Make a quick spinach-marinara sauce by wilting a bunch of spinach leaves into a pot of simmering tomato sauce, and then serve over whole-grain pasta or grilled chicken cutlets.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Meanwhile, in a separate large nonstick pan over medium‑high heat, heat half the olive oil, then add the spinach and garlic.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

Taste for seasoning and, if the spinach looks dry, add some or all of the remaining olive oil.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I juz tried the recipe and it’s AMAZING! Was trying to use up my Parmesan cheese that’s gonna expire & added some ham & even my son (he’s 9) loves it! Definitely gonna go into my recipe book!

  • I make spinach pesto all the time, I use spinach to bulk out the basil leaves and always use almonds as my nut. I’d never bother to cook the spinach though, just bung it into the food processor and they blitz perfectly. I like the idea of adding some lemon though to make it fresher.

  • This was a simple, pleasant recipe, but I had a regular mini food processor. It looked like regular pesto. You don’t get the super vibrant lime green colour unless you have a vitamix. A vitamix is not in my budget right now. I would love to see a flexible recipe series that doesn’t require super high end equipment.

  • Your the best Laura.. I’ve learned so many recipes from you. And whenever I need a refresher coarse on a recipe that I haven’t made in a while I always look you up.. Thanks Laura your awesome!

  • When they were talking about beets towards the end of the video, and Carla said, “You know what I’m talking about,” my butt cheeks clenched lmao

  • I’m sorry but there’s just something off about this video. Too much silence… He’s too…. awkward. It’s a combo of the chef and needing a more active editor.

  • Not sure if Chris said “blender power” or “wunderbar” after grating that cheese. Either way that was QUICK.
    Edit: ahh it was blender parm!

  • I made this tonight and it was a hit! My one year old loved it and my picky four year old was willing to eat it! Very tasty and a great way to disguise veggies. This recipe is a keeper!

  • Did this at the fire hall last night and it came out perfect! Thanks so much for the simple yet flavourful recipe (added BBQ’ sausage and cayenne pepper for some heat)

  • Just made this last night and holy s**t is it amazing. Lots of pasta cooking liquid, gotta salt the water, it can help season your pesto! I saw one comment on the BA website where someone complained this was a boring recipe and bland? Wtf? It is absolutely perfect if you follow directions and taste as you go. Under seasoning your food is a crime.

  • Kale + Pistachios = Super Creamy Pesto (honestly, who would have thought?)

    Looking for more creative spins on delicious, simple to make dishes like this one? Subscribe to Bon Appétit (the magazine) and get a whole year of recipe inspiration and kitchen tips:

  • This was amazing! I forgot to add the parsley. It was still very good and easy to make. Thank you for sharing your delicious recipe. I’m very happy I found your cooking channel.:-)

  • Dearest Dimitri. I made your spinach pesto on the weekend. I adore it. I like it more than basil pesto. It has a wonderful flavor that I think is more appealing to more people because it doesn’t have-that heavy flavor basil has and some don’t like. It also love that it doesn’t discolor like basil pesto, it stays a beautiful bright green for days. I hope you realize how much of a difference you have made in my home as far as cooking goes, my family thanks you too! Keep up the good work.x

  • i feel like when y’all are developing recipes it would be better to not assume everyone has a 1000 dollar fancy blender. most people don’t even own a food processor. although, this is really making me consider purchasing a fancy 1000 dollar blender so idk.

  • Very good. My wife and I like it. I changed it a little bit. Instead of spaghetti, I used wheelies pasta and added chicken breast. I also learned just using a half a cup of sun dried tomatoes really adds a good bit of saltiness to this. Thank goodness I added no salt. Next time I will only add three of those sun dried tomatoes. This will be a dish to give to my daughter. Thx April for sharing this receipe.

  • I’m on a diet, I am waiting to get a kitchen and can’t cook, and I’m totally addicted to these BA videos with nothing to do all day.

  • India ka senior and very experienced versatile chef, i respect you chef, main aap ki cooking show mere highschool ke samay se tv pe dek rahi hoon, i salute you, aap toh cooking k kazana ho, jitana kolo utni recipies aati rahti hein, never ending recipies, thank you sirji, aap ko toh cookery kshetr ke contribution ke liye award milana chahiye.Aap, toh recipies ka encyclopedia hein. Hum logon ko tv pe aap ka chehre ko dekana ek aadat si hogayi hein, jaise roj subah aur sham ko chai pee ne ka aadat hoti hein na vaise hi.

  • Loved d recipe n taste…has bcm our staple meal in this lockdown…only query…my tomatoes are not that crisp n upright…get squishy…please solve!!

  • I just bought curly kale, Will this make a large difference. I think texture will be more rustic and maybe should leave it in the hot water a few seconds longer? Thoughts?

  • To all if you freaking out about the parmesan making this dreadfully unhealthy… My parm at home is 20 calories, making 1/4 cup 80 calorie. Now this recipe, easilyyy, makes 4 serving sizes worth of pesto. So really, it’s adding 20 calories and a lot of calcium to your meal. With that being said, it’s pretty high in sodium. You can just use normal tomato’s (I used cherry) or even half sun-dried, half regular. If you’re still worried about making it more healthy, just use whole wheat pasta. This is a healthy alternative compared other pesto recipes. Quit laying into this poor girl lmao.

  • You can tell Carla isn’t quite sold on a healthy pasta dish. She’ll do healthy pancakes but healthy pasta has definitely jumped the shark for her

  • So very nice to see you back ��. Hope your mom is recovering healthily and doing really well. You are a wonderful daughter but we missed you and your tasty recipes. Welcome back sweetie! ������.

  • How would it be to use spinach for this? Here Kale is quite expensive, but frozen spinach is a lot more reasonable, and for this, that would be already blanched. What do you think? I’m hoping to grow kale this summer though, if it works out, I’ll eat tons of it, loooove kale! ����

  • 10/10 awesome recipe. Cant wait to make again, the only change I want to try is to add a little sprig of basil and maybe some chili flakes for a little zing.

  • Chris is so funny but it’s actually really nice to just have a low-key, serious, incredible recipe & cooking demo. Back to basics and loving it.

  • Barilla Protein Pasta is better for you than white pasta but tastes IMHO better than normal white pasta. It’s the only pasta I use now.

  • I really enjoyed the format of the video. Made me think I could also do this in the crappy old kitchen I still have, and tonight I did! It was delicious. However, for a healthy dish, I did find it a little heavy on the cheese and light on the veggies. Will make it again, though! Maybe with a nice, full salad next to it that time.

  • Can we just talk about how he has a BOILING pot of water (ok, maybe simmering BUT STILL!) and simply dips his finger in, tastes it and goes “needs salt”… WHAT A BADASS!

  • A blender will work for this recipe, Mikki Taylor. It will just takes a little longer to prepare. We’ve found placing the basil leaves first into the blender and then pouring in olive oil allows the blender blade to chop more quickly. Enjoy the process.

  • I am so glad to see someone else pairing fresh tomatoes with pesto. It is a phenomenal combination. I have to have mine with basil though. I just love basil based pesto. But spinach mixed in is good too.

    Pesto is also great drizzled over mashed potatoes, and also pairs well with roasted sweet potatoes.

    I love pistachios in my pesto too! ��

  • Thanks for the recipe Chris! It was pretty straightforward. Pesto came out creamy, bright green, and so tasty. I made with the normal curly kale because market didn’t have the Tuscan kale and added some lemon juice to taste. SO good! It was my family’s first time having pesto (we are Asian) and they absolutely loved it!! Thanks again!

  • Made this about 2 weeks ago. It was my first time making pesto anything and it turned out great! I added an avocado into the pesto for creamy-ness and tossed in some sauteed chicken thighs at the end for heartiness. Also added a bit more parmesian that suggested because my family loves cheese. But it is a wonderful base dish thats easy to personalize and is a light, impressive side dish to most meals. I will make this again next time i have company!

  • Laura, I’ve been making your recipes for years and I just made this for my lunch this week but added chopped up marinated chicken thighs and cooked the tomatoes in the chicken fond. It was absolutely delicious! I can’t wait to taste it tomorrow after a day in the fridge. Subscriber for life:)

  • Jesus, this woman is so beautiful. I wish I had a wife like that to cook for. I’m also Italian and I absolutely love to cook!!! Laura can u make a video on how to make the patches of pasta? My nonna makes them, I think they are called pitsotte, excuse my spelling lol. I think she makes them from lasagna sheets…

  • Looks delightful me and my mother watch you constantly for recipes what would be nice to see is a Brazo de gitano with tuna recipe or a shrimp ceviche recipe that would be awesome
    Thank u for your beautiful food

  • Hi, yuri lim You may use only spinach to make this pesto. It won’t have the depth of flavor you’d have with basil, but it will work fine and be very tasty.

  • Laura, what brand pasta do you use…its really high quality, they dont sell high quality pasta where I live so I would love to order some online

  • Thanks so much for sharing I love this but when I tried it came out with a really strong “green” taste anyway I can fix it to taste a little milder?

  • Omg this Feel Good plan is what I need! I want to cook things for myself that are healthier, but I don’t necessarily want to be on a strict diet, so this is great.

  • Love how methodical, scientific, and meticulous Chris is, but tries to keep it chill…he gives me major Virgo vibes even though he’s not. ��✨

  • Kale. We Genoese detest anything called Pesto which it is NOT PESTO. Basil is the heart and unique soul of divine True PESTO. Man do you have any sense of taste/smell? Kale is cabbagy and solforous, basil is heavenly… ok, bin the kale, and, at a stretch… use Roket and you might just be pardoned!

  • I used to make pesto, early Saturday morning and I’d make a big batch…freeze portions and keep a jar in the fridge. This is a great weeknight recipe, when you’re tired and hungry……Thumbs Up!

  • This pasta is sooo good! One of my regular recipes. I butterfly and pan fry a chicken breast or two with salt and pepper, slice and toss with the pasta. I also normally make about 3x the amount of sauce and freeze two portions of it because I cannot buy kale in a small quantity at my local grocery store. The sauce freezes very well.

  • You squeeze outthe kale then add water. Can you squeeze the kale water into a cup, so u know what amount you are adding back? I will be using the kale squeezed water. It makes more sense to me.

  • parmesan cheese is made with the enzymes from the inside of the stomach of dead baby cows��I don’t think its even considered vegetarian…

  • Hi let me just I love you so much and enjoy watching your channel! My question for you is that a lemon grater you use to make the lemon zest with? Also where can I find it! Thanks!!! ☺️

  • I like spinach pesto pesto much more the basil.My receipe is very similar to yours.I have a tip add the pesto in ice trays cover with plastic wrap and freeze.Once frozen place zip lock bag and use a few at a time when needed.Great to have on hand during the winter.

  • I will try this… partly in order to prove that I absolutely hate kale. If I prove myself wrong (and I can see that pistachio might be the solution) I will castigate myself appropriately probably by eating chocolate.

  • Jugadu Bhaeya original recipe kaha milegi ��. search list me sab desi chef hi aajate hai aur videshi recipe ko bhi deshi bana dete hai…
    Aaur aap ki har recipe jugadu hi hoti hai kyo??

  • the chicken is way too thick to just fry like that, it might be not even cooked on the inside so you should bake the chicken first then fry it

  • Made it yesterday, just put a little variations according to my taste, instead of peanuts I used walnuts which worked just fine, if I may, even better. Added green chillis in the pesto sauce too and Used gouda cheese. So you can play with the given recipe

  • I tried this recipe tonight. I was surprised that it had a pretty odd smell/taste that I couldn’t really pinpoint to any of the ingredients. I even used the same type of Kale that Chris did. I was a little disappointed, but I added a ton of lemon juice and pepper and it really helped. Maybe my taste buds were really expecting basil? In any case I would strongly recommend adding a ton of lemon juice!

  • Too long to come up with such simple indianised version from elite chefs. definitely many experimental entbusiasts must hv made this n no. times.
    you may call it cheesy palak penne’. definitely not pesto without few basil leaves atleast.

  • Ooh this looks tasty �� Maybe I’ll try making it without the chicken. It would be nice if this channel posted more vegetarian/vegan recipes ��

  • I just got one of those huge Costco bags of spinach that was left over from a party my mom was throwing. I have a food processor and most of the ingredients, so I am making this and freezing it for later! Thanks, Tasty/Buzzfeed!

  • So happy you’re back, Dimitra. so glad your mom is better, what ashock for you, coocla mou! Hope to have a lovely suprise for you some time. Xxxxxxx

  • Please tasty fans just ignore the vegans! They ruined the comment section for us. We used to talk about the videos and now we’re making it all about them..

  • I didn’t have a processor so I used my blender, just added alittle milk and all the ingredients in this video…it was delicious. Thanks for sharing this recipe.

  • Kale pesto isn’t new, there have been many recipes. I was bothered by how this was coated over the whole pasta rather than justly lightly tossing it in sparingly to gently coat the strands. I still want to see the pasta. This seemed overloaded. Not an appetizing appearance.

  • hey i live in a country where it’s quite hard to find walnuts. can u tell me what can I change the walnuts with? or maybe can i make it without walnuts?

  • how much spinach should I take if I want to make a meal just for one person (myself)? using about 100g of spaghetti. nothing else. just pesto

  • if u ppl dont like the seasoning, u can just add ur own, theyre not making it for u, and we all know 99% of u dont make these dishes, wtf r u complaining for

  • @ppl who complain about the lack of seasoning: pesto in itself is very flavourful but is easily overpowered by other spices like cumin or paprika

  • I’m starting to get really pissed off with Tasty because pretty much everything they make which is savoury has meat in it. Hi! Some people are vegetarian/vegan?!

  • Is this a new camera crew? I can tell there are a lot fewer cuts, a rebel boom mic, and weird lighting on the zoom ins. Its not as good a video quality man. The pace is so off.

  • ok before you complain about it not being vegan.

    just use vegan cheese instead of dairy.
    and instead of chicken use some kind of other food. like your favorite veggie. (I would probably use bell peppers)
    and im not sure if pasta is vegan or not but im sure there are some that are. so use those instead.

    there its vegan (I think)
    so please stop complaining its not vegan and make it vegan yourself
    or at least be nice.

  • hi Laura, i just made this pasta for dinner and it turned out to be phenominal. Love you sooooo much��. I am now your huuuge fan, you make cooking so easy�� love you

  • Would this be a recipe that someone who has never tasted pesto or kale could also like? And yes i have never really tasted kale or pesto, or maybe some pesto but in something you cant really taste idk

  • Great! Another recipe I want to make but I will never do! =D

    Ok, next week I’ll buy the ingredients.

    Update: I never bought the ingredients.

  • All good with the recipe but i wud prefer to cook the sauce as it has raw garlic which needs cooking, otherwise i love it infact i make these a lot with linguini pasta:)

  • Hello Laura. I’m your new subscriber, I like your videos so much. I had tried most of them, specially your cinnamon rolls. I like them a lot.

  • Just came downstairs singing hallelujah hallelujah Hallelujah! And my mom was like why are you singing? And I was like because my little sisters annoying friend is gone! And my mom was like no she is still here….and she was right behind me with her dad. FFFMMMMLLLLLL

  • OMG laura, i love u.. My mouth is watering right now!!! Should i make pasta at this time ��? Its 1:30 in the morning..aaah,, thank you so much

  • I make this with arugula instead of spinach and ricotta, so good, I may even make a video for my version, thank you for reminder @allrecipes

  • I love pesto as a substitute for traditional tomato sauce on flatbread pizza, especially with pizza Margharita toppings. Just devine!