One of my favorite, quick, easy, and nutrient-rich recipes has always been pesto. I’ve found pesto to be a delicious way to get more greens into my kids’ diets and each time I make it, it’s a hit in the Potter household.
Spinach pesto is super easy to make and stores in the fridge really well (for about a week)—particularly great for working parents to make ahead of time and have on hand throughout the week. The pasta is a super tasty as a main dish, and I also use the pesto as a sandwich spread for Molly’s lunches.
Not only is spinach scrumptious when made well, it’s also considered a super food! It’s loaded with Vitamin A, is a great source of Omega 3 fatty acids, nourishes the eyes, and alkalizes the body. Maybe Popeye was onto something, after all!
WHAT YOU WILL NEED
- 1 ½ cups of baby spinach leaves
- 1 clove of garlic
- ¼ cup of grated parmesan cheese
- ¼ cup of toasted walnuts
- ¼ cup of extra virgin olive oil
- A splash of lemon juice
- A pinch of salt and pepper
Toast nuts in a skillet for about 3-4 minutes or until they’re a nice golden brown. Add all ingredients except the olive oil into a food processor and pulse. As you pulse, begin adding the extra virgin olive oil until the mixture has a smooth consistency. Mix the pesto in pasta or spread on sandwiches (or even use as a veggie dip). Store in an airtight container in the fridge for up to one week.