Spinach pesto
Bright, flavorful, and full of iron? What more could you want in a sauce!
Spinach pesto
Time: 10 min | Difficulty: 1/5 | Recommendation: Meal prep for the week
This pesto may be made from the humble spinach leaf, but don’t worry, it really packs a punch. It’s a great, healthy (ish?) sauce you can add to a bunch of things—pasta, toast, sandwiches, pizzas, chicken…the pesto-bilities are endless! Adjust the garlic levels to your liking, and start small, as raw garlic can be pretty pungent. The parmesan is also optional if you don’t like/want cheese.
Ingredients/Tools:
Two big handfuls of spinach
1/2 to 1 clove of garlic
Dollop of dijon mustard
Lemon juice
Grated parmesan
Olive oil
Mini food processor
Method:
Wash the spinach leaves, then add them to the food processor with a bit of olive oil, and blend them first. Then add garlic, mustard, lemon juice, and blend. Add in the parmesan, more oil, blend it again. Lastly, add salt, pepper, chili flakes to taste, and any more oil and blending needed to make it smooth and saucy.
For a creamier pesto, add a handful of pistachio nuts after the first step.
Want something to put it on? Here’s a pasta recipe: