Spinach & Lemon Pesto

photo-8I am officially addicted to pesto.  It might be the easiest, most versatile, and freshest dish to make and enjoy.  Pre-made and packaged pesto has got nothing on freshly made pesto, plus it’s so easy!  While pesto is traditionally made of fresh basil leaves, pine nuts, parmesan cheese, and garlic, pesto can actually be made with any number of interchangeable ingredients.  The combinations are endless!

Mine is made with spinach, a small amount of fresh herbs, walnuts, and fresh lemon juice.  While making this I forgot to add fresh garlic, but didn’t miss it all.  In fact, I find the raw garlic in pesto to be rather harsh. The real star of this pesto is the brightness of the fresh lemon which makes the dish shine.  It’s amazing what a bit of acid can do to a dish.

INGREDIENTS: (makes about 1 1/2 cup of pesto)

2               c. baby spinach

1/2            c. fresh basil (or combo of basil and flat leaf parsley)

4                Tbsp. olive oil

1/4             c. walnuts, toasted

1/4             c. parmesan cheese, grated or shredded

1/4             tsp. kosher salt

1                 lemon, juiced

In a food processor, blend/process all of the ingredients together.

Enjoy with penne pasta and sausage, in sandwiches, atop roasted tomatoes, or anywhere!

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2 thoughts on “Spinach & Lemon Pesto

  1. Spinach substituted for basil? Who would have known?! Cool, that is a dilemma in the winter when you can’t find fresh basil anywhere so I actually bought some pesto from an organic farm yesterday. But so great to ready your blog and know I have options! Thank you 🙂

    1. I’m so glad you found my post useful! 🙂 But yeah, you can you can substitute many different types greens and pretty much any kind of nuts. I also like using cashews!

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