Tiny Trash Can spinach pesto recipe

Spinach pesto

This has been my go-to pesto recipe for years. I use spinach instead of basil because it packs more of a nutritional punch, and it’s just as delicious! I make this pesto with zero waste by choosing unpackaged spinach, buying the olive oil, pistachios and salt from bulk stores, and bringing my own container to buy parmesan at the cheese counter.


Spinach pesto recipe

Adapted from Parents Magazine

Ingredients
1 cup packed spinach
1/3 olive oil
1/4 cup unsalted, shelled pistachios
1/4 cup grated Parmesan (replace with nutritional yeast for vegan option)
1 clove garlic, quartered
1/4 tsp salt

Directions
1) Mix all ingredients in food processor until well blended. If not using immediately, store in airtight container. Keeps in the refrigerator for about a week.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top