Tuna Spinach Pesto

TunaSpinachPestoSubmitted by Patricia Dressel

Originally found in Love, Mom– a cookbook of family recipes collected and illustrated by Patricia Dressel and edited and published by her daughter, Jane.

Spring flowers

Spring Recipes


1 (7-ounce) can tuna, drained
1 cup fresh spinach leaves, cleaned and stems removed
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
1 tablespoon walnuts, chopped
1 clove garlic, quartered
1/4 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons butter, melted
1 tablespoon water
1 tablespoon lemon juice
8 ounces thin spaghetti



Remove 1/4 of the tuna and set aside. Place remaining tuna and rest of pesto ingredients in blender or food processor. Cover and blend until fairly smooth, scraping the bowl occasionally. Stir in reserved tuna.

Cook spaghetti and drain. Toss with pesto sauce on a large, warmed platter until well-mixed, or add to the pan that the pesto was cooked in. This heats the mixture more efficiently.


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