Easy Spinach Pesto
When it comes to making pesto there are unlimited ways to make it just as there are unlimited uses for the finished product. At its most simple form, I think of it as a combination of a green leafy vegetable, finely ground nuts, garlic, olive oil, salt and pepper. Any of these basic ingredients can be interchanged. This recipe uses very common and inexpensive ingredients and is easily modified to suit ones own tastes. I frequently add a can of anchovies to this and forgo the extra sea salt. The anchovies are not really detected, they just lend a richer flavor and higher quality nutrition to the mix.
Servings: 6 2 tbls servings
- 1 cup walnuts finely chopped in food processor
- 1 cup Extra virgin olive oil
- 2 cups organic spinach or cilantro, basil, parsley, etc
- 3 cloves fresh garlic
- 1 lemon juice
- 1 tbls organic apple cider vinegar
- .5 tsp sea salt
- .5 tsp fresh ground black pepper
- .5 cup grated parmesan cheese optional or try nutritional yeast instead of cheese
- In a food processor, add nuts and finely chop.
- Remove chopped nuts and place in large bowl.
- Add spinach, garlic, olive oil to food processor and pulse to a creamy consistency. Pour into bowl containing ground walnuts.
- Add salt, pepper, lemon juice, apple cider vinegar and cheese and mix all ingredients thoroughly.
Can be combined with other main dishes to provide fat and moistness. Especially useful on baked chicken breasts. Can also be used as a dip to be eaten on crackers.