Spinach Pesto
I love Pesto and let’s be honest there aren't many dishes
that don’t taste better with a little (or a lot) of Pesto. It is typically made
with basil leaves and basil is a brilliant antibacterial agent but to help increase my intake of
Spinach I substituted the basil for spinach instead. This recipe can be made
with Spinach, Kale or Basil or a combination of all 3. It is made in 5 minutes
and keeps in the fridge for 3-4 weeks (sometimes longer) so I usually make a
batch and store it. It’s so handy to have it prepared and ready in the fridge
for those days you are in a rush and want some instant falvour.
Ingredients:
2 – 3 cups of Organic Spinach (packed) – can use Kale or
Basil or combination of all 3
1/2 cup of Cheese (parmesan works best but you can use
what’s in the fridge!)
1/2 cup of Extra Virgin Olive oil (I used the one I brought
back from Italy – Delicious!)
1/3 cup of Pine nuts
3 large Organic Garlic cloves peeled and roughly chopped
Salt and freshly ground pepper to taste
Method
Using a blender/nutribullet/mixer blitz the spinach and pine
nuts until they form a paste. Add the garlic and chunks of cheese and blend. As
the mixer is on slowly add the olive oil ensuring it is evenly added. Using a
spoon (or your finger!) taste the mixture and add Salt and Pepper until it is
seasoned to your liking. Enjoy!
Prep Time
3-5 minutes
Equipment needed
Blender/Mixer/Nutribullet
Dietary Information
This recipe is:
Gluten Free
Wheat Free
Paleo
Vegetarian (Can be made Vegan if you leave out the cheese)
Sugar Free
Contains good fats
One of your 5 a day
Garlic is antibacterial and antiviral – good for colds/flus
and infections
Spinach is high in fibre, chlorophylls, Calcium and antioxidants
Pine Nuts are high in good fats and protein
Storage Instructions:
Keeps in a sealed container in the fridge for 3-4 weeks. Can
keep longer depending on the quality of your oil.
Serving suggestions
I use this pesto with pretty much everything! Here I used it
as a topping for some Salmon darns. Just baste it on top and bake in the oven!
It can be used on pasta, rice noodles, to coat or stuff in
chicken, as a topping on soups, on garlic bread, as a dip for carrot or celery
sticks, in salads and on canapés with sun-dried tomatoes (drool!) and anything
else you typically use pesto for.
Send me in any suggestions or pics of how you used it. I’d
love to hear from you!
