First off, this recipe makes pesto for an army. We will be eating pesto for days. Secondly, it’s not actually pesto. I mean, if you define pesto as that lovely mix of basil, pine nuts and parmesan. Because this has none of those things. It’s dairy-free. It’s even pine-nut free and basil free. But I don’t think that’s something people worry about.
Anyway. It was an experiment of sorts (like most of my cooking) because I had a shed load, no, not literally, of spinach that I needed to use up. And sometimes spinach is a bit… well, blah.
This isn’t blah. This got the stamp of approval from the Other Half even. And he’s really not a big spinach eater…!
This is the recipe for the whole batch load… You can smear it on… well, anything. I just chose to smear it on salmon filets and bake it in the oven for a half hour. But tomorrow it will probably go with chicken. And it was really good mixed in with the brown rice I cooked tonight. Monday might see it reappear in an omelette…. you get the idea!
- 300g spinach leaves
- 100g rocket/arugula leaves
- 170g walnuts
- 4 garlic cloves
- 1/3 cup of olive oil
- 1 tsp sea salt
- 2 tsp black pepper
- 1/4 tsp nutmeg
- Put the leaves in food processor and process. Add the walnuts and garlic, process more. Scrap down the sides and add the oil, salt, pepper and nutmeg. Process more!
- Put in container and pull it out when you need to liven up salmon (like I did), chicken, pork, courgette noodles, eggs… etc etc!