Thursday, April 26, 2012

Spinach and Pecan Pesto

Spinach is a great addition to almost anything. I've put it in smoothies and it's been the star in dips. And because (to me at least) it just tastes fresh it can be a sneaky addition to many baked goods and casseroles.

But sometimes it needs to shine; to get all the attention. Pesto is a good way to do that.

Pestos are usually made with huge handfuls of basil, or large bunches of parsley. When you make it with spinach, that fresh taste just hits you. And that color! It's just so green.

You can spread it on sandwiches, use it as a sauce in pasta dishes (or spaghetti squash like I did the other night) or even use it as a vegetable or chip dip. It's good stuff (and yes, highly caloric) so moderation is key.

I need to remind myself of that.

Spinach Pecan Pesto  

About 2 cups of fresh spinach
1/2 cup pecans, lightly toasted (just put the nuts in a pan over medium low heat until fragrant)
1/4 cup parmesan cheese (can be omitted to make dairy-free)
1/4 cup parsley
salt and pepper to taste
1/2 cup olive oil

Put all of the ingredients EXCEPT the olive oil in a blender or food processor and mix on high. Slowly add in the olive oil until you get a smooth consistency.


Gina said...

Yum! I love spinach, but I've never used it in pesto. Great idea! Thanks for the recipe.

Liz said...

My pleasure Gina!