Spinach Pesto


Here’s the simple spinach pesto I whipped up for folks to sample at the Post University Earth Day festivities.

Much to my delight I was able to convince some skeptical students to give it a try!
Spinach Pesto
  • 4 cups fresh spinach, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino/Romano cheese
  • 3/4 cup extra virgin olive oil
  • Salt to taste
  1. In a food processor add the spinach and garlic.
  2. Add a pinch or two of salt, then out on the lid and start the food processor.
  3. With the food processor on, stream in the extra virgin olive oil.
  4. When the mixture appears well incorporated, turn off the food processor and pour the pesto in a medium sized bowl.
  5. Stir in the cheeses and it’s ready to serve!
NOTE: I normally add nuts to my pesto, but I omitted them here, just in case someone sampled this at the festivities and was allergic to nuts. But by all means try a 1/3 cup of toasted pine nuts, or hazelnuts, or walnuts.
Fresh, delicious and healthy food doesn’t have to be complicated. This pesto is a breeze to make and works in so many dishes from pasta and grains to meat and fish.

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