Spinach Pesto

Pestos are probably some of my favorite sauces. Quick and easy, packed with fresh, healthy ingredients - just about anything that you can puree can be a pesto! In this case, I’m using spinach! A lot of my friends use this dish with their kids if they’re picky about veggies. They really can’t distinguish between a basil pesto and a spinach one just yet. Honestly, most adults can’t either so feel free to try it on your spouse, roommate or adults children as well! I use it when I have the last of a package of spinach that I know is about to turn on me!

I’m not one to throw out food, if I can avoid it. Freeze it, bake it into something, puree it - those are usually my options. And even if all that won’t do, if it’s a fruit or vegetable, I’ll probably compost it. But this recipe fell under the “puree it” solution! And like just about everything else I do - it’s usually based off of whatever else is left in the house. Some garlic, walnuts and the last of a container of parmesan cheese. I knew I had a meal.

You can do this with whatever YOU have in the house too. It doesn’t have to be all spinach, if you have a few leaves of fresh herbs that are about to go - toss ‘em in there. No walnuts? Use something else! Almonds, pine nuts, even hazelnuts would be good here. I also love that have some nuts in the sauce adds additional healthy fats and proteins, rounding out a meal that would otherwise be all carb. But you can certainly omit them altogether if you have an allergy. Garlic - add more or less to your taste! Same thing with the parmesan cheese. Pecorino romano is another great option. And if you’re vegan, a shake of nutritional yeast will do the trick instead. Season everything with a bit of salt and pepper - and of course, tie it altogether with a good quality extra virgin olive oil!

Not only does your food processor do all the work for you - this sauce is EXTREMELY versatile. Of course you can (and should) top your pasta with it - but you can add it to chicken, shrimp or fish. You can even spread some on a sandwich, or use it as a dressing for a caprese salad! AND - if you have extra, you can always toss it in the freezer. It will hold up very well! I hope you all enjoy this recipe as we get into these long hot summer days!

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Spinach Pesto
Serves 4

1 5oz. package of baby spinach
2 cloves of garlic, peeled and smashed
1/4 C. walnuts
1/4 C. grated parmesan cheese
1/3 C. extra virgin olive oil
salt & pepper

*pasta of choice

Heat a dry sauté pan over medium heat until you can easily feel heat rising from it when you hold your hand over the pan. Drop the walnuts into the pan and allow them to toast until the become fragrant, about 4-7 minutes. Keep a close eye on them so they do not burn. As soon as they become fragrant, remove them from the pan.

In the bowl of a food processor, add spinach, garlic, walnuts, and parmesan. Pulse until everything is chopped. Season with salt and pepper.

Put the lid back on the food processor and with the machine running, drizzle the olive oil in through the spout on top. Turn off the machine and transfer the pesto into a storage container OR to a sauté pan over low heat. *Pesto can be stored in the refrigerator for up to a week or frozen for up to 3 months.

Bring a large pot of salted water to a boil and prepare pasta according to package instructions. Toss cooked pasta with the pesto and serve hot topped with extra parmesan cheese.