Happy National Spinach Day! Who would’ve known? Ha! I love spinach and try to eat it as much as I can. The color, the vitamins… so good for you! So I thought on this Meatless Monday that I should do a mainly spinach (with a tiny bit of basil) pesto. My oldest can’t get enough and has been asking me for it daily. I indulged.
4 cloves of garlic, peeled
2 c of baby spinach leaves (regular are fine)
1/2 c of fresh basil leaves
1/4 c of olive oil
Palmful of walnuts
1 tbl of grated parmesan
1 tbl of lemon juice
1 tsp of salt
This recipe is so easy!!! In your food processor, pulse up the garlic cloves. When finely minced add spinach and basil. Let the machine run. When everything is chopped up drizzle into the pour spout, the olive oil. Only use what you need to make the mixture into a creamy consistency. Then add your walnuts, parm, salt and lemon juice. Pulse to mix.
Boil your pasta according to package directions. Then toss with the pesto. Coat to cover. Garnish with either walnuts, pine nuts or some extra parmesan. Whatever you like! Enjoy! If you have extra, freeze it and use it later 🙂 Makes a great dip, topping for chicken etc.
— Knead to Cook