Spinach Pesto

35 min

Spinach Pesto

I discovered this recipe by accident, and it was part of the inspiration for the Fork Ranger book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.


4 servings

400 g
400 g
ca. 8
200 g
400 g
100 g

Canned tomatoes
Sundried tomatoes
Chestnut mushrooms
Green beans

ca. 90 g
2 cloves

Green pesto


10 min

  1. Dice onion and mince garlic
  2. Cut mushrooms into slices
  3. Cut sun-dried tomatoes into small strips
  4. Take off top from beans halve them


20 min

pan 1b

Sauté onion and mushrooms

high heat ~2 min

Reduce heat and add garlic

medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min, season with salt and pepper

pan 2

Cook pasta with green beans

after ~2 minutes add green beans

the beans need ~10 minutes so adjust when to add them according to the pasta cooking time

pan 1 continued

Add tomatoes, sundried tomatoes and pesto

stir and bring to boil/simmer ~3 min

Add spinach

simmer until spinach is cooked in and everything is warm ~8 min, taste and add more salt and pepper if needed


Make it a dinner party

    • Garnish with fresh basil leaves and serve with Parmesan.
    • Toast some sunflower seeds or pine nuts to serve
    • Use high quality pesto or make it yourself


1 Comment

  1. Lo Zane on June 21, 2020 at 11:29 pm

    I made this dish for my housemates and it was a big success! Especially the sundried tomatoes gave it something special 🙂

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