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On a white background, on a wooden cutting board with a red, gingham cloth napkin folded to the left with a crumbled cloth napkin with green leaves on a white background. In the middle, a blue patterned bowl filled with green spinach pasta and pesto topped with chopped pecan nuts.
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Spinach pesto with pecans and chili oil

Vibrant green pesto with spinach and a touch of heat from the chili oil. This pesto will surely be your new go-to weekday favourite.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: chili, parmesan, pesto, spinach
Servings: 4 portions

Ingredients

  • 250 g spinach blanched
  • 130 g pecans roughly chopped
  • 2 cloves of garlic roughly chopped
  • 100 g parmesan shredded
  • 2 tbsp chili oil
  • 1 tsp salt
  • Olive oil based on consistency

Instructions

  • In a large pot, quickly blanch the spinach, 2-3 minutes.
  • Roughly chop the pecans and garlic.
  • Shred the Parmesan.
  • Add all ingredients into a standing mixer and pulse mixture until smooth.
  • Add in more olive oil if necessary to give desired consistency.
  • Serve with pasta or as a dip for Italian bread sticks.

Notes

If using with pasta, make the pesto more firm and if you plan to use it like a dip, keep it more runny.