Spinach and Sun-Dried Tomato “Pesto”

Posted by: EatFree

>> Vegetarian

Pestos can be made of virtually any vegetable or herb.  Here I use spinach and sun-dried tomatoes as the dominant flavor base with hints of garlic and chili.   You can also substitute a 100% whole grain spelt pasta here, for example, if you are gluten-free.


  • 20 ounce pack of fresh spinach, washed
  • 3 ounce bag of sun-dried tomato halves (about 40 pieces)
  • 12 ounces 100% whole wheat spaghetti
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup pine nuts, toasted
  • 1 cup parmesan cheese, grated


  1. Bring a large pot of water to a boil.  Add spinach and sun-dried tomatoes-cook for 3-4 minutes or until spinach is just wilted.  Add pasta to same water and cook according to package directions.
  2. Pulse together spinach, garlic, red pepper, salt, pepper, olive oil, pine nuts and parmesan until pesto consistency is achieved .
  3. Toss in the warm pasta with the spinach pesto and enjoy!




This entry was posted on Monday, November 19th, 2012 at 4:32 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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