Nothing beats pesto made from fresh-picked basil. But, in the winter I often need to improvise with other green vegetables. It turns out that I like spinach pesto so much, I’m going to make it year round. Plus, spinach doesn’t go brown like basil, so you can make a big batch & keep it in your fridge for up to a week.
Spring the recipe!Ingredients
3 cups of raw spinach, packed tight
1/2 cup raw hazelnuts (walnuts are fine, too)
2 cloves garlic, chopped
1/2 cup olive oil
1/2 cup grated parmesan cheese
2 tbsp honey
juice from 1/2 lemon (optional)
fresh ground salt & pepper, to taste
Directions:
In a food processor, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency – but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste.
Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the last minute.
Does making pesto with spinach simplify my life? Sure does.
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