Spinach Pesto

I love dark leafy, sometimes bitter greens.  Kale, spinach, chard, whatever I can find that’s leafy and green.  I know I’m weird.  People aren’t supposed to actually like greens, they’re just supposed to be that thing that you sort of pick at off the side of your plate and leave it to be scraped into the garbage when you’re done.  If you’re not like me (by that I mean, normal) but you know that you need all the B vitamins, iron and other things that are in abundance in greens – try eating baby spinach.

They have a milder, almost sweet flavour and are great in salads, soups and pasta.  And they’re especially good in pesto.

Oh – and you can make it into something suitable for a raw food diet if you don’t toast the nuts.  It would taste pretty good as a veggie dip too.

I plan on eating this pesto on gnocchi later on this week, and freezing the rest for a few weeks down the road.  It will keep nicely in the fridge for a few days if you cover it with a bit of extra olive oil, and it will keep in the freezer in an airtight container for 4-6 weeks.

Spinach Pesto

3/4 cup olive oil

1/2 cup toasted walnuts

1 (250g) bag of baby spinach (about 7 or 8 cups)

1/4 cup parsley

3/4 cup grated parmesan

Zest & juice from 1 lemon

Salt & Pepper, to taste

Add the spinach, walnuts, lemon zest, lemon juice and some salt & pepper to a blender.  Give it a few pulses, and then turn it on and stream the olive oil through the top.  When it becomes a bright green paste, stop the blender, add the parmesan and give it a few more seconds to blend.  Add a bit more salt or pepper to suit your taste.

Put in an airtight container in the fridge, or use it right away on top of pasta (I like using it on fettucini/lenguini or gnocchi).

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