i can’t believe it took me this long to discover spinach pesto. this was created when i was trying to re-create the most delicious beet sandwich ever, and i think arugula pesto was involved but spinach was in the fridge.
i was very apprehensive that this would taste like wilted spinach paste and i’m glad my fears were unjustified. for lack of better adjectives, this tastes fresh and green and not really reminiscent of spinach. the uses i’ve contemplated are endless, sandwich spread, pizza sauce, salad dressing with a little more olive oil, pasta sauce, dip.. because it’s light on the olive oil, there are 2 cups of iron filled spinach involved, and i usually have all the ingredients in my kitchen!
anyway, make this, now.
makes about 1 1/4 cups
2 cups spinach, packed
1/4 cup olive oil
1/4 cup pumpkin seeds, walnuts, or pine nuts
juice of 1/2 lemon
1 clove garlic
1/3 cup parmesan cheese
salt and pepper, to taste
combine all ingredients in food processor except parmesan, salt and pepper.
when well blended, add the parmesan and blend again, allowing for some chunks of cheese. add salt and pepper to taste.