Spinach Pesto with Spaghetti –I yam what I yam


Apparently if you eat spinach often you’re going to be pretty darn healthy and live until you’re 110, your skin will turn green, and you’ll start speaking like Popeye, but who cares you’ll be alive! ALIVE!   –Praise spinach!

Okay, Popeye wanna-be’s, let’s look at all the good spinach does your body: Spinach is high in iron and aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating, it has anti-cancer and anti-inflammatory properties. It has tons of vitamin A, C, E, K, beta-carotene, manganese, zinc and selenium. Spinach protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts, and is also a key component of lymphocytes (or white blood cells) that fight infection. Spinach promotes healthy skin by allowing for proper moisture retention in the epidermis, thus fighting psoriasis, keratinization, acne and even wrinkles. Spinach can prevent excess activation of osteoclasts (the cells that break down bones), as well as promote the synthesis of osteocalcin, the protein that is essential for maintaining the strength and density of our bones. Eating one cup of spinach fights atherosclerosis, cardiovascular disease and stroke. Spinach contributes greatly to a healthy nervous system and brain function by providing an essential part for the synthesis of sphingolipids, the important fat that makes up the Myelin sheath around our nerves.   –I have no idea what half those things are, but I’m sold on it! .


I’ve been meaning to make Spinach Pesto for quite some time and it was truly as good as I was told and simple to make.

Here is how I did it,


I bought a bag of cleaned baby spinach and steamed it quickly, and drained and squeezed all the liquid out of it, some people don’t cook the spinach first when they make spinach pesto, but I’m not some people. After you squeeze the liquid out of the steamed spinach it will look like you have a small fist of spinach, don’t fret, it is a powerful fist full of green. Place it in a food processor with a tablespoon of pine nuts, two tablespoons of parmesan cheese, 1 garlic clove, ½ cup olive oil, a pinch of nutmeg, and then let it rip (you may need to use more olive oil)  –Within 30 to 40 seconds you’ll have a brilliant green pesto ready to be tossed over cooked pasta. I used thick spaghetti and that’s the way it is…I yam what I yam…



About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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24 Responses to Spinach Pesto with Spaghetti –I yam what I yam

  1. 365zen says:

    this looks so simple and delicious! I’ll have to add spinach to my grocery list for tomorrow. hope the kiddo likes green spaghetti!! (kale is also a delicious and nutritious green… actually anything green is good for you, so post some kale recipes too… there are so many different types of kale i wouldnt know where to begin)


  2. johncpicardi says:

    I love kale! J


  3. Sofia says:

    I may need to try making some Spinach pesto! Also, I’ve just discovered the joys of making my own pesto (and you can see my post on it 😉 ) and was wondering what to use when Basil will be out of season, in case my basil plants wither away. Now I know! Myelin is like a membrane around nerve cells and it sort of helps speed up or improve the signal transmission between one nerve cell and the other.


    • johncpicardi says:

      LOL You were paying attention… glad you enjoyed the post, will check your out now, John

      come back again!


  4. bandhnabajaj says:

    I’ve always wanted to give pesto a go, but never got down to it! It looks yummy, nutritious and easy. I will have to try it soon. 🙂


  5. Siobhan says:

    Hi John, thanks for following my Bake, Rattle & Roll blog. Loving yours – I actually read a post last week over on The Kitchn blog about spinach & popeye which explained why everyone is so obsessed with the iron content of spinach, it was pretty funny! x


  6. kate magee says:

    I did a post a few weeks ago about my current obsession with spinach but had never thought about making a pesto with it! Thanks for sharing the recipe…will definitely have to try this 🙂


  7. Love pesto of any kind! I had spinach walnut pesto on my cucumber and tomato salad last night. Try parsley pesto too—- Just so refreshing! 🙂


    • johncpicardi says:

      That sounds great, I love parsley… I made a mint and carrot pesto that I use in a pea soup that I am going to about blog soon, it was refreshing too…. love those herbs…Thanks for sharing!. –John


  8. Jane Likes to Run says:

    Thanks for this easy and quick meal. It looks delicious. Always good to eat things that keep you regular. Haha.


  9. nusrat2010 says:

    Lovely pesto-pasta idea ! I’d never be able to say ‘unfriend’ to spinach 🙂 Thanks a million for showing me one more fun way to eat spinach 🙂


  10. This makes me happy I planted so much spinach! Now to wait for it to grow enough…


  11. Also, spinach is rich in lutein. If macular degeneration is in your family medical tree, eat those greens. Kale, too. I’m a Popeye. The end. Oh, and this pesto looks yum.


  12. Pingback: My (futile?) attempt to run 5Ks to get faster « Jane Likes to Run

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