I love PESTO! It is simple to make and is extremely versatile. Once you make it you can use it as a dip, spread it on bread, mix it with pasta, or use a marinade for fish.
Kids like Pesto also and it is certainly one way to get them to eat leafy vegetables. Since pesto stays in the refrigerator for up to a week , I tend to make 2-3 dishes out of it whenever I make it at home.
This recipe is a variation of the popular Basil Pesto. Spinach is great for the kids! Very nutritious! Spinach is loaded with such antioxidants as Vitamins A, C, E, K, B1, B6, minerals like potassium, calcium, and zinc.
To maximize nutrition from the spinach it is best to eat it raw, which makes this Pesto a bigger hit in my books. Try it! Make some and keep it in the fridge and use it during the week.
Here’s the recipe (yield 1.5 cups pesto):
3 cups spinach
1 cup basil
1/4 cup olive oil
3 garlic cloves
1/2 cup pinenuts
1/2 tsp salt
- Place a frying pan on medium heat. Add the pine nuts and dry roast them for till they release an aroma and are light brown. Be careful to not burn them.
- In our food processor add: spinach, basil, garlic cloves, pinenuts and salt. Pulse to combine.
- Gradually stream the olive oil into the food processor while the spinach basil mixture is still running in the processor.