Spinach Pesto Recipe

Spinach Pesto Recipe: I'm guest posting today over at Almost Kosher and sharing my easy recipe for Spinach Pesto. This one is easy, delicious and economical. It's one of those recipes that's a keeper! Forget those pre-made pesto sauces. These flavours are irresistible. Not to mention, this pesto is packed full of all the nutritious benefits of spinach!

This past week I collaborated with my colleague in food blogging adventures, Chava, over at Almost Kosher. I shared my tried and true recipe for Spinach Pesto that I've been making for a few months with my toddler who has only select veggies and fruits, one of which includes spinach (don't ask me why!).

Spinach Pesto

My son's love of spinach led to me trying to incorporate spinach into pretty much every food we eat - pizza, soups, casseroles, and even snack time via this easy pesto recipe that we spread on his favourite whole wheat crackers. I also love this recipe because it's an easy way to add vegetables into something like a grilled cheese sandwich, or even as a garnish on soups. 

And while sometimes I find the spinach disappears quickly from our fridge, there are days when I look at it and think, "how am I going to use up all of that spinach before it expires?" If there's something I hate, it's food waste. Even with the best of menu plans, sometimes plans change or you simply end up with more produce than anticipated after going through all of your recipes for that week. Recipes like this Spinach Pesto not only can act as a quick snack, but can also use up our produce staples at the same time. 

Spinach Pesto

To about the Messy Little Kitchen and the Spinach Pesto recipe, you can find me over at Almost Kosher

Spinach Pesto

Preparation Time:
Total Time:
Yield:

Ingredients:

  • 3 cups baby spinach packed
  • 1/2 cup of grated parmesan cheese
  • 1/3 cup almonds
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 large clove of garlic minced
  • Salt and pepper to taste

Instructions:

  1. Place the baby spinach, Parmesan cheese, garlic and almonds into the food processor and place the lid on top.

  2. Mix the olive oil and lemon juice together.

  3. Begin pulsing and blending the spinach, cheese, garlic and almond mixture and slowly drizzle in the oil mixture into the food processor as you do this. Once the nuts are blended up a bit, turn the food processor on and blend until smooth.

  4. Add a pinch of salt and a little bit of freshly grated pepper. Blend once more, and taste. Adjust seasonings as necessary.

Recipe Notes

Ensure that the pesto is eaten in advance of the best before date for the spinach. Otherwise, the pesto can be stored in the fridge in a glass container (we use Bernardin jars) for up to one week. (Note: If using glass jars with Bernardin plastic storage lids, I recommend writing on the lid using a dry erase marker the date that the pesto was made on to keep track of this.)

What are some of your favourite ways to use up extra produce?