The weekend is finally here. After a long week, isn’t it great to have a delicious meal that does not take a long time to prepare? I don’t know about you, but one of my favorite things to make with spinach is pesto. It stores easily and you can use it with everything from grilled chicken, to linguine, and my most recent experiment with spinach pesto was to spread a little of that on bread with gruyere for an updated twist on the classic grilled cheese sandwich. It not only adds color to this go to favorite but also packs in some veggies in the kid friendly sandwich! I usually try to make at least one version of pesto each week to keep in the fridge for quick dinner options on nights where time seems to slip away and I find myself scrambling to find something to make.
Here is my recipe for spinach pesto.
1 ½ cups baby spinach
¾ cup fresh basil
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ tsp. salt
½ tsp. black pepper
1 tbsp. lemon juice
½ cup extra-virgin olive oil
- Blend all ingredients except olive oil. Add 2 tbsp. of olive oil and blend until smooth.
- Add rest of oil and continue to blend until all is smooth and fully mixed. Makes about 1.5 cups. Store in airtight container.