Spinach Pesto

plate April 29, 2013
Featured Ingredient:

Sea Salt

From:
Amagansett Sea Salt

serves: 4-6 people
prep: 5 minutes
cook: 10 minutes

—ingredients—
  • 4 tablespoons pine nuts
  • 8 oz baby spinach (cleaned and larger stems removed)
  • juice of 1/2 a lemon
  • 1/2 cup parmesan
  • 6 cloves garlic confit
  • 1 tablespoon olive oil
  • sea salt and pepper to taste
—more about—

—//—

 

I hoard pestoI make big batches when I harvest my basil in the fall and freeze it in ice cube trays.   I dole it out slowly over the winter.  It’s cherished, it’s takes work.  And then I made this spinach pesto and now pesto is no longer a precious commodity.  I use it freely over pasta and bread.  I mix it with mayonnaise for a dip and throw it in eggs and on pizza.  Spinach pesto is lighter than basil pesto but is really very similar, very easy and very good.

I use it freely over pasta and bread.  I mix it with mayonnaise for a dip and throw it in eggs and on pizza.

I like to roast the pine nuts in a hot oven for 5-10 minutes until golden brown.  This step is optional.  When they are cool add them and everything else to a food processor and pulse until everything is incorporated and smooth. Season with salt and pepper if needed.   I haven’t tried freezing this pesto, instead we store it in the fridge and devour it in 4-5 days.

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