Spinach is a wonder food.
Even Popeye knew it back in the 40s and 50’s. It is full of calcium, lutine, and lots of vitamin A. Truly a powerhouse in nutrition. It’s easy to grow, and is a cold weather veggie, making it perfect for early Spring and late Summer gardens. It’s prolific, and if you cut it back carefully, you’ll have plenty of spinach throughout the season.
I love fresh spinach, especially from the garden, or from our kitchen window in the winter.
When we plant our spinach, we plant TONS of it, and it always seems to be ready at the same time, even if we stagger the planting. After we get our fill of salads and dehydrated spinach powder over everything, we make spinach pesto. This easy to make pesto is delicious, hearty and with a light flavor. Super fast and perfect for a busy weeknight meal.
Not just for noodles, though!
This spinach pesto is great over baked chicken, mixed in with roasted veggies, or on a grilled cheese sandwich. Try this pesto pizza with spinach pesto for another delicious meal idea!
- 3 cups loosely packed, fresh spinach leaves
- 1/4 cup toasted pine nuts (or walnuts)
- 3 cloves garlic
- 1/2 cup shredded parmesean cheese
- 1 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp fresh lemon juice
- Begin by washing the spinach leaves or soaking them in a solution of 10% vinegar to water for 10 minutes. Rinse well.
- Add to food processor or blender.
- Place the pinenuts in a dry skillet over medium heat for 5 minutes, stirring often to prevent burning. Add to spinach leaves.
- Finely chop garlic and add.
- Add the cheese, salt and pepper and begin to process the mixture.
- While processor is running, slowly add the olive oil.
- Add the lemon juice, and stir.
- Serve at once over hot pasta, or store in fridge for up to 2 weeks, or freezer for up to 6 months.