Spinach Pesto – Made with just a handful of everyday ingredients including fresh spinach and parmesan cheese, this healthy sauce goes great with pasta, chicken, veggies, and much more!
A.K.A. How I take care of about-to-wilt spinach.
Hi Hey Friends! How goes it?
I have one thing to say… whoa whoa whoa! What a week!
You guys, the flu knocked me out for 5 days. FIVE! I couldn’t even get myself to open up my laptop… that should certainly tell you exactly how bad this bug was. BLAH!
I’m quite confident it was mostly related to the whole 70-degree weather last week and the 30-degree SNOW weather only 4 days later. Mother Nature??? AS IF!
Naturally, to combat all the nastiness, I overdosed on all things green, spinach and kale being at the top of my list and Lime Margaritas waaaay down at the bottom. *Insert crying emoji*
BUT! The good news is that I feel so much better today and I can’t even tell you how happy I am to say that. I’m a bit dramatic so no matter how small or big any symptoms are, in my head, I’m dying. The smallest throat itch has me thinking I’ve got the plague. Headaches? That’s a trip to the ER.
I said I was dramatic.
On a happier note, we get to spread spinach on toast! OR toss it in pasta. YAY for US!
The story with this Spinach Pesto is first and foremost all about, that’s right, spinach.
One of the many very offending smells, according to me, is that of wilted spinach. It’s awful! Right? Can’t.stand.it.
Thus, for the love of fragrant spinach and healthy spreads, our remedy is pesto. Spinach Pesto, that is. Yes, the original gangsta is Basil Pesto, but this guy is just as good. Trust.
This is so easy, I can’t even BUHlieve I’m calling it a “recipe”. But it IS!
Craving more? Sign up for the DIETHOOD Newsletter for a fresh serving of content delivered to your inbox! Follow Diethood on Facebook, Twitter, Pinterest and Instagram for all of the latest recipes and updates.
- 2 cups baby spinach leaves
- 1/4- cup fresh basil leaves
- 1/4- cup fresh parsley
- 1/2- cup chopped walnuts OR pine nuts
- 1/2- cup parmesan cheese
- 3 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/2- teaspoon lemon zest
- salt and fresh ground pepper , to taste
- 1/3- cup extra virgin olive oil (use more or less for desired consistency)
Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary.
Taste for seasoning and adjust accordingly.
If you prefer a thinner consistency, add more extra virgin olive oil and process until combined.
Transfer to a jar with a lid.
Keep in the refrigerator for up to two weeks.
WW SmartPoints: 3
I’M IN THE MOOD FOR…
- Has Eggs
- Is Healthy
- Is Make Ahead
- Is Simple
- Is a Smoothie
- Is Kid Friendly
- Is Light
- Is Quick
- Is Perfect for Work
- Are Cheesy
- Are Dips or Spreads
- Are Healthy
- Are Perfect for Parties
- Are Simple
- Has Beef
- Has Chicken
- Uses an Instant Pot
- Is Quick
- Has Seafood
- Uses a Slow Cooker
- Is Vegetarian
- Have Alcohol
- Are Crowd Pleasers
- Are Fruity
- Are Kid Friendly
- Are Seasonal
- Is Chocolatey
- Is Festive
- Is Frozen
- Is Easy