Last Updated on May 10, 2022 by Chef Mireille
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These Spinach Pesto Roasted Potatoes are a perfect dish to pair with any meal. It’s loaded with nutrients thanks to all the greens.
I love pesto. I prefer it on my pizza to tomato sauce and I always have a variety of pesto in my fridge so I can easily add to frozen ravioli’s when I need a quick and easy meal!
Gremolata is an Italian topping that usually consists of parsley, lemon zest, and garlic. It is often used on meats or bruschetta.
Inspired by my love of both gremolata and pesto, I created these spinach pesto potatoes and they were a huge hit!
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Spinach is one my all time favorite veggies. Since spinach can be enjoyed raw or cooked, it is so versatile. I put it in just about everything from scrambled eggs to rice and Spinach Pesto.
Now I prefer this spinach pesto to classic basil pesto and pretty much, always have some in my fridge. That’s how these easy Spinach Pesto Potatoes was born…one night when I wanted something with a little more oomph than just plain roasted potatoes.
How Healthy is Spinach?
Spinach is loaded with many nutrients. These include vitamins K, C, A, and E, which all contribute to your overall health. Spinach also abounds with fiber and even contains protein.
Is Spinach A Superfood?
Yes! With all the nutrients found in spinach, it’s been considered a health-boosting superfood. While giving only a few calories, it packs a ton of nutrients.
Spinach, along with other dark leafy greens, for its contribution to hair, skin, and bone health.
- lemon zest
- olive oil
- spinach leaves
- red pepper
How to Make Spinach Roasted Potatoes
- Puree the greens and spices.
- Combine potatoes with the spinach puree.
- Add the rest of the ingredients and toss.
- Roast the potatoes in the oven.
Full of garlic and lemon flavor, these are a perfect accompaniment to any meal!
Make it a Meal
Spinach Pesto Potatoes
- Preheat oven to 400 F.
- In a food processor, puree spinach, parsley, garlic and olive oil.
- In a large bowl, combine potatoes with the spinach puree. Add lemon zest, salt and pepper. Toss well.
- Transfer to a casserole dish.
- Bake for 40 minutes.
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