I love spinach, but I have been sort of down on salads after burning myself out on the same old, boring bowl of greens for lunch so many days while working at the paper.
I buy spinach, though, because it’s so good for me! So, I put it on sandwiches, mix it into eggs or blend it into smoothies (Yes, it tastes good!)…
I recently bought two bags of spinach in an effort to detoxify and get back on track after the holidays, but I wanted to do something different with it. So, I made pesto—just substituting spinach for basil.
I was so tickled with how this turned out (on the first try, no less) that I had to share it with you.
Here’s the recipe:
2 cups spinach
5-7 cloves garlic
1/4 cup roasted, salted cashews (or almonds, walnuts or pine nuts)
1/4 cup + 1/8 cup (3/8 cup) grated parmesan cheese
1/4 cup + 1/8 cup (3/8 cup) olive oil
Salt and pepper, to taste
Place spinach and garlic in food processor and pulse until finely chopped. Clean the sides of the bowl to make sure all the large pieces of spinach and garlic get chopped up on the next go-‘round.
Add nuts and parmesan cheese and pulse until well combined.
Add oil and process until smooth. Add salt and pepper, if desired, and process until incorporated.
Serve over pasta or store in an airtight container in the refrigerator.
Christopher (who slowly is coming around on more and more veggies every day—I’m so proud!) loved, loved, loved this pesto. He loved it so much, he didn’t even bat an eyelash this afternoon, when I told him I was feeling uninspired and would make this dish for supper again tonight. I love it because it tastes good and packs a nutritional punch.
Try it and let me know what you think!
What do you like to do with spinach—besides make it into a salad?