Pesto is something that is a big hit around the little ones in my house. I often use it as a lunch option with sandwiches, a dip with veggies, a pizza topping, or as a basic pasta sauce. I love adding spinach to the pesto to vary the nutrients. Spinach is power house nutrient in that it has more calcium than any other vegetable. What’s great about spinach is it has such a bland taste and is hardly noticed when added to any food (think smoothies, juice, sauces).
A food processor is key to making this turn out just right. I start by adding my spinach, basil, and garlic.
Once it’s nicely blended, I then stream in the olive oil. I finally add in the parmesan cheese and pine nuts. Voila! You’ll see that I use this versatile sauce often.
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Spinach Pesto
Ingredients
- 2 cups baby spinach
- 1 cup fresh basil leaves
- 2 garlic gloves
- 1/2 cup olive oil you can add more if you like it saucy, I like mine thick
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup pine nuts
- Salt to taste
Instructions
- Begin by placing the spinach, basil and garlic into a food processor.
- Pulse until nicely chopped (30 seconds or less)
- While it's pulsing, slowly add in olive oil.
- Add in parmesan and pine nuts last.
- Salt to taste.
Recipe Notes
Can be store in the fridge for up to 2 weeks.
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