Spinach Pesto
July 1, 2011 at 9:03 pm 1 comment
This year, I subscribed to a CSA from Picadilly Farms. Right now, the weekly share is a large box of leafy foods: greens, greens, spinach, lettuce, and greens. And some kohlrabi.
Now, I enjoy my green drink (spinach+frozen mango+water+vitamix), and a good spinach salad. But, there is no way I can consume this entire box of greens in one week.
It’s interesting. Being part of a farm CSA, I get what is actually growing and ready now. We should just call it leaf season!
Pesto to the Rescue!
This recipe for Spinach Pesto uses many ingredients from my box: spinach, parsley, and I threw in garlic scapes (cuz I had them). It’s awesome. (OK, I didn’t grow the grated parmesan, but I could buy it at the supermarket.) Now, does anyone know what to do with kohlrabi?
Spinach PESTO
Ingredients:
Yield: 2 cups
- 2 cups fresh spinach leaves, well-washed and stemmed
- 1/2 cup fresh parsley, preferably Italian flat leaf
- 1/2 cup walnuts or 1/2 cup pine nuts, toasted
- 1/4 cup parmesan cheese, freshly grated, not canned
- 3 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh ground black pepper
Directions:
- 1 Place all ingredients into food processor and process to a fine paste.
- 2 Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
- 3 Keeps for weeks in the refrigerator.
- (I put some in zip-lock snack size bags in the freezer. Stay tuned to find out if that’s still good when it gets excavated.)
Entry filed under: Recipes, Vegetarian. Tags: .
1.
mim4mail | July 4, 2011 at 12:21 pm
I love that we both do mail art, and we both have more than one blog. I have a recipe blog on this platform, too, and my most recent post was MY pesto recipe. cool. I’m going to try yours the next time I pick up from my CSA (we get to choose our produce, like at a market stand.) I can’t use walnuts, due to a sensitivity or allergy, to them. I have to use other nuts, so I use cashews, or pecans, or almonds. All good! My fave would be to use pine nuts, of course, but they are sooo expensive.