Cream Cheese Spinach Pesto: A Verdant Twist on a Classic

I’ll never forget the first time I tasted pesto. It was in a tiny trattoria in Florence, the air thick with the scent of basil and garlic. The vibrant green sauce, tossed with perfectly al dente pasta, was a revelation. But as much as I adore the traditional recipe, I’m always looking for ways to innovate and add my own touch. This Cream Cheese Spinach Pesto is just that: a vibrant, flavorful, and slightly unexpected take on a beloved classic. The cream cheese adds a beautiful richness and tang that complements the earthiness of the spinach and nuts, creating a pesto that’s both comforting and exciting.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yields: 1 cup
• Serves: 2
• Dietary Type: Vegetarian

Ingredients

• 4 ounces reduced-fat cream cheese
• 1 (9 ounce) bag spinach leaves
• 3 garlic cloves
• 1⁄2 bunch watercress
• 1⁄4 cup dry roasted peanuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime juice
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper

Ingredient Notes: Feel free to substitute other nuts for the peanuts, such as walnuts or pine nuts. Baby spinach is a good alternative to mature spinach, if preferred. If you don’t have watercress, arugula or even a bit more spinach will work in a pinch.

Equipment Needed

• Blender or food processor
• Air tight container

Instructions

1. Begin by gathering all your ingredients. This ensures a smooth and efficient pesto-making process.
2. Place the reduced-fat cream cheese into the blender or food processor. Adding it first helps to create a creamy base.
3. Add the entire 9-ounce bag of spinach leaves to the blender or food processor. There’s no need to pre-chop the spinach, as the blender will take care of that.
4. Add the 3 garlic cloves. You can mince them roughly if you like, but again, the blender will do the heavy lifting.
5. Add the 1/2 bunch of watercress. Watercress adds a peppery bite that complements the other flavors.
6. Add the 1/4 cup of dry roasted peanuts. The peanuts provide a nutty flavor and help thicken the pesto.
7. Pour in the 2 tablespoons of extra virgin olive oil. The olive oil adds richness and helps the pesto emulsify.
8. Add the 1 tablespoon of lime juice. The lime juice adds a bright, acidic note that balances the richness of the cream cheese and oil.
9. Add 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper to taste.
10. Secure the lid of the blender or food processor and turn it on to high speed.
11. Process the ingredients until the pesto reaches a heavy liquid consistency. You may need to stop the blender or food processor once or twice to push the greens down towards the blades with a spatula.
12. Once the pesto is smooth and well combined, pour it into an air tight container.
13. Refrigerate until ready to use.

Expert Tips & Tricks

• For a smoother pesto: If you prefer an ultra-smooth pesto, blanch the spinach for a minute in boiling water before blending. This will soften the leaves and result in a more refined texture.
• Adjust the consistency: If the pesto is too thick, add a tablespoon or two of water or olive oil until it reaches your desired consistency. If it’s too thin, add a few more peanuts or a touch more cream cheese.
• Toast the nuts: Toasting the peanuts (or any other nut you use) before adding them to the pesto will deepen their flavor and add a subtle complexity to the final product.
• Make it vegan: Use vegan cream cheese for a fully plant-based version.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Herb variations: Experiment with other herbs like basil, parsley, or cilantro, in addition to or instead of the watercress.
• Prevent browning: To prevent the pesto from browning, press a piece of plastic wrap directly onto the surface of the pesto before refrigerating.

Serving & Storage Suggestions

This Cream Cheese Spinach Pesto is incredibly versatile. It’s delicious tossed with pasta, spread on sandwiches or crackers, used as a dip for vegetables, or dolloped on grilled chicken or fish.

To store, keep the pesto in an airtight container in the refrigerator. It will last for up to 3-4 days. You can also freeze the pesto in ice cube trays for longer storage. Once frozen, transfer the cubes to a freezer bag and store for up to 2-3 months. Thaw the cubes in the refrigerator before using. It is not recommended to leave this pesto at room temperature for more than two hours due to the cream cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	478.5 kcal	N/A
Calories from Fat	335 g	70%
Total Fat	37.3 g	57%
Saturated Fat	9.3 g	46%
Cholesterol	30.6 mg	10%
Sodium	895.9 mg	37%
Total Carbohydrate	27.9 g	9%
Dietary Fiber	9.3 g	37%
Sugars	5.3 g	N/A
Protein	17 g	33%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Spicy Pesto: Add a pinch of red pepper flakes or a finely chopped jalapeño to the blender for a spicy kick.
• Lemon Pesto: Substitute lemon juice for the lime juice for a brighter, more lemony flavor.
• Nut-Free Pesto: Replace the peanuts with sunflower seeds or pumpkin seeds for a nut-free option.
• Dairy-Free Pesto: While this recipe uses cream cheese, you can substitute with a cashew cream to make it dairy-free and vegan. Soak 1 cup of raw cashews in hot water for at least 30 minutes, then drain and blend with a bit of water until smooth and creamy. Use this in place of the cream cheese.
• Sun-Dried Tomato Pesto: Add 1/4 cup of sun-dried tomatoes (oil-packed, drained) to the blender for a sweet and tangy twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the blender.

Q: How long will this pesto last in the refrigerator?
A: Properly stored in an airtight container, this pesto will last for up to 3-4 days in the refrigerator.

Q: Can I freeze this pesto?
A: Absolutely! Freezing is a great way to preserve pesto for longer. Freeze in ice cube trays for easy portioning.

Q: What can I use this pesto on?
A: This pesto is incredibly versatile! Try it tossed with pasta, spread on sandwiches, used as a dip, or as a topping for grilled meats or vegetables.

Q: Is it necessary to use reduced-fat cream cheese?
A: No, you can use regular cream cheese if you prefer. The reduced-fat version simply lightens the recipe slightly.

Final Thoughts

This Cream Cheese Spinach Pesto is a delightful twist on a classic sauce. It’s quick, easy, and packed with flavor, making it the perfect addition to your culinary repertoire. Don’t be afraid to experiment with different variations and substitutions to create a pesto that perfectly suits your taste. I encourage you to give this recipe a try and let me know what you think. Pair it with your favorite pasta shape, spread it on a crusty baguette, or simply enjoy it as a vibrant dip. Happy cooking!