I made us some spinach garlic pesto, because we can probably all agree on the fact that spinach is without a doubt one of the healthiest foods growing on this beautiful planet of ours. And so is garlic. And man, is it some tasty stuff or what ?!
I am really fond of spinach but in all honesty, how many spinach salads can a woman eat on a daily basis ? Personally I need variety, and tough garlic sautéed spinach is still one of my favorite ways ever to enjoy spinach, I now have a new favorite. This spinach garlic pesto is the bomb. Not only because it is so delicious, but also because it’s the perfect way to add so much wonderful nutrition to our diet, and also because it makes getting dinner on the table an absolute breeze.
All you need to do it toss it with your favorite whole wheat pasta or quinoa, top it with some pine nuts and micro greens, maybe a dollop of creamy ricotta and voila, like magic.
If you must add some protein, leftover roast chicken or some grilled chicken breast works fantastic on top of a pesto pasta.
I would suggest doubling on the recipe to store in jars in your refrigerator for the week. There are many variations of meals you can create with some of this delicious spinach garlic pesto. The basil pesto finally has some competition !
By the way, I’d love to know: What Is Your Favorite Italian Dish ?
- 1/2 lb baby spinach organic
- 1/3 c extra virgin olive oil + more as needed
- 5 cloves garlic grated
- 2 limes juiced
- 1/2 c pine nuts toasted
- 1/3 c parmigiano reggianno grated
- sea salt to taste
- Add the baby spinach, garlic, olive oil, lime juice and pine nuts to the bowl of a food processor. Process until smooth but not liquid. You want o have some texture from the nuts still going on. Transfer to a bowl and fold in the cheese. Adjust seasonings to your taste with sea salt. Serve over pasta, grilled chicken or as a spread on sandwiches.
P.S. this Pesto Quinoa Salad <–so good !