Kate's Cuisine

Apr 05 2014

Spinach Pesto

Spinach Pesto

I rarely have enough basil on hand to make an entire batch of pesto, but I do still make it a lot, using other leafy greens in basil’s place. Spinach often ends up in there and it’s pretty good; also, it’s packed with tons of health benefits I’m just not certain you’d get with basil. I thought that substituting walnuts for the pine nuts was also something that only happened in my kitchen, but it turns out that if the pine nuts are going to be swapped out, walnuts are the most common nut used in their place. And while you’re making this pesto, be sure to make a big batch of it. This stuff freezes beautifully.

2 cups fresh spinach $2.22
1/2 cup walnuts, toasted $0.55
2 garlic cloves, smashed $0.02
Zest of one lemon, juice of half $0.35
1/2 cup Parmesan cheese $1.49
1/2 cup olive oil $0.23
Salt $0.01
Pepper $0.01

Total cost $4.88
Cost per serving $0.81

1.) Place a batch of spinach in a food processor and pulse a few times to help cut the spinach down and make more room. Continue with more batches until all of the spinach has been chopped slightly in the food processor.

2.) Add the walnuts, garlic, and lemon zest and juice. Process until everything has been chopped and combined together.

3.) Slowly drizzle in the olive oil until the mixture starts to form a smooth sauce. Add Parmesan, and salt and pepper to taste.

4.) Serve over gnocchi, pasta, pizza, or baguette, and enjoy!

One response so far

One Response to “Spinach Pesto”

  1. prix des sacs chanelon 19 Apr 2014 at 2:01 am

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