This recipe came from my sister's blog. She posted it as a way to use lettuce or spinach that is starting to wilt. Don't throw it away--just toss it it in the food processor or blender with the rest of these ingredients. In the batch of pesto I made for the cooking class, I used 2 c. of the spring greens mix and 1 c. spinach.
3 cups of raw spinach, packed tight
1/2 cup raw walnuts
2 cloves garlic, chopped
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/2 t. honey (balances any bitterness from the spinach)
juice from 1/2 lemon (optional)
fresh ground salt & pepper, to taste
Directions: If desired, add a little fresh parsley or basil (or use dried) for more flavor.
In a food processor or blender, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency - but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste.
If desired, add a little fresh parsley or basil (or use dried) for more flavor.
- This pesto freezes well.
- Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the last minute.
- This makes a great base for pizza, too. Just spread it thickly on the crust, then top with red onion, mushrooms, chicken, artichokes, tomatoes, etc. and sprinkle a little of your favorite cheese on top. Bake till warm and bubbly.
- Try pesto as a sandwich spread, too, on hot or cold sandwiches.