Ever since my friend Amy from Mamiko shared her celery pesto recipe I had wanted to try my hands (or my palates) at it. I did and it was gorgeous, but then I’m curious about other vegetables that can be adapted into pesto sauce. So after a quick adventure on the internet, here it is, my version of Spinach Pesto. And oh if any of you share a love for healthy cooking, please visit her blog, it’s amazing.
SPINACH AND BASIL PESTO
a bunch of Horenso spinach, blanched, strained, and cut.
a large handful of basil
1/2 tsp salt
100ml virgin olive oil
100 gr walnuts, roasted.
process all in a food processor. add juice of half a lemon.
use as sauce with pasta of your choice. Also great for pan-seared fish. Another thing Amy taught me is to use this to coat potatoes and then bake them with cheese topping. I’ve tried each and every suggestion and lemme tell you, none dissapoints. They’re good for you and serve as an easy entry point for kids to eat their oh so lovely vegetables.