This is a delicious and healthy remix on traditional pesto. Spinach is one of the world’s healthiest foods because of its high concentration of nutrients for the calories it contains. Vegetarians and vegans in particular benefit from the high iron content in spinach.
This recipe yields a large amount of spinach pesto. I like to cook a big batch of brown rice pasta and freeze it. Feel free to modify the amounts as you see fit.
1 Bag of cut spinach (washed and ready to eat) OR 2-4 fresh bunches of spinach
¼ Cup Chopped Walnuts
¼ Cup Extra Virgin Olive Oil
1-2 Cloves of fresh garlic (depending on what plans you have for later)
1/3 Cup fresh basil
The best way to prepare this recipe is in a food processor, but a blender will do just fine. Combine all of the ingredients and blend together. I find if you are using a blender, it’s easiest to make this slowly by blending together small amounts of spinach and olive oil and then adding the other components. Blend together until a smooth consistency is reached. Once blended, it can be mixed with pasta and does not need to be heated. Excess pesto can be frozen and defrosted to use in the future. If you are adding this to pasta, I always like to freestyle and chop up whatever veggies I have available to add (e.g. diced red peppers, celery, carrots, greens like kale or swiss chard) to up the healthy factor.
A NOTE ON SPINACH – While eating organic CAN be expensive I do want to note that spinach is among the Dirty Dozen due to its high contamination of pesticides. If possible, try to purchase organic spinach from a local produce store or farmer’s market in season. To learn more about the Dirty Dozen please visit this link http://www.davidsuzuki.org/what-you-can-do/queen-of-green/faqs/food/what-are-the-dirty-dozen-and-the-clean-fifteen/