Spinach Pesto

I. Love. Pesto.

It’s simple. Pesto is delicious. My basil plants are doing their best at growing nice and big for many batches of pesto to come, but for now, spinach pesto will do. Basil is seasonal and very expensive, so traditional pesto is not always the best choice. Spinach pesto can be made year round and it is relatively inexpensive compared to its basil counterpart. The lemon brings out a fabulous fresh taste that is perfect for a summer meal or a pick me up during the winter. This is a paleo version, but if you want to make it even better, add a bit of parmesan cheese when you are blending it.

Serving suggestions include the following:
– Top slices of ripe tomato with dollops of pesto
– Sauté chicken, shrimp, or clams in it
– Toss with spaghetti squash, zucchini noodles, or pasta
– Grill mixed veggies and then toss with pesto.

20130702-143935.jpg
Ingredients:
6 oz. bag of baby spinach
1 clove garlic
2 Tbsp. toasted pine nuts
Juice of one lemon
1/2 tsp. lemon zest
1/4 tsp. pepper
Pinch of salt

1. Combine all ingredients in a blender or food processor and blend until desired consistency.
2. That’s it! It is THAT easy!

Advertisements

2 thoughts on “Spinach Pesto

  1. Pingback: Raw Zucchini Noodles with Spinach Pesto | Teacher. Foodie. Athlete.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s