Picture this, you go food shopping and decide THIS is the week you are going to be ridiculously healthy. You are walking through the produce section, and that bag of spinach that you know you aren’t going to finish is calling your name. You open the bag over the course of the week, maybe. Before you know it that bag of week old spinach is laughing in your face every time you open that fridge. Once again you let the spinach go bad.
I can not tell you how many times this was me (okay, almost every time). I found the solution, Creamy Spinach Pesto. It’s a little earthier than your standard basil pesto, little less oily, and will use up that entire bag or bunch you promised yourself you would eat. Best part? You can make this pesto ahead of time and store it in your fridge for up to a week. Just pop it in the pan, add pasta and you have yourself a great meal!
While this creamy spinach pesto tastes great right out of the food processor, I recommend you cook it for a few minutes. I KNOW you aren’t supposed to cook pesto, and if you do not want to that works too. I only recommend you cook it for a few minutes to cut into the raw garlic tastes especially if you let this sit in the fridge for a few days before you use it. Trust me on this. If opting for pasta just throw it in the pan on low heat for 2-3 minutes until warmed and raw garlic taste has cooked out.
What You’ll Need For Creamy Spinach Pesto
- Spinach – A whole bag or bunch.
- Pine Nuts – You are going to have to toast these for a few minutes in a frying pan to bring out the nuttiness.
- Garlic– Fresh only!
- Parmesan Cheese – Get fresh, the powdered stuff in the non-refrigerated section of the super market wont do this justice.
- Olive Oil – Extra virgin
- Food Processor
- 1 garlic clove
- 1/4 cup pine nuts toasted
- 1/2 cup parmesan cheese
- 1 cup basil
- 14 oz Spinach 1 package or 3-4 cups
- 1/4 cup olive oil extra virgin
- salt & pepper to taste
- Combine garlic, pine nuts, and cheese in food processor and pulse until finely chopped.
- Add in basil and spinach to the food processor. You might need to add in sections depending on how large your food processor is.
- Once all the basil and spinach are finely chopped, turn the food processor on the slowest setting and incorporate the extra virgin olive oil slowly.
- Add salt & pepper to taste. Pesto should be creamy and not swiming in oil.