Spinach ‘Pesto’

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!

Ingredients

  • 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

Directions

  1. 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!
  2. Put in container and pull it out when you need to liven up salmon (like I did), chicken, pork, courgette noodles, eggs… etc etc!

Author: torie

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