I often make my own pesto – it comes together really fast, looks impressive and is relatively healthy. I don’t always have loads of basil and pine nuts on hand, so traditional pesto sometimes requires an unnecessary trip to the store. I do always have spinach, even if it’s banished to the far reaches of the fridge. Other things I always have? Almonds, olive oil, parmesan cheese and lemons. Voila, a quick and easy meal is born. I encourage you to get creative with this lemon spinach pesto, then tell us all about what you created in the comments.
Ingredients:
1/4 Cup olive oil.
About 2 Cups raw spinach, washed and coarsely chopped.
1/4 Cup Mint, washed and coarsely chopped.
1/4 Cup raw almonds, chopped. (You’ll notice in my photos that I didn’t chop my almonds. This is because I am lazy and was using a blender I don’t really like. I recommend you chop the almonds.)
A handful of pine nuts. (I happened to have a handful of pine nuts, but they are totally unnecessary).
1/2 of a lemon.
1/2 Cup parmesan cheese.
Directions:
Using a food processor, combine the olive oil and spinach. I prefer a food processor but had to use a blender for the pictures. (It’s a long, sordid tale, I wouldn’t ask if I were you). If you start with the oil, the blades have something to lubricate them, and the spinach can start to break down.
Add the mint, almonds, and a sprinkle of salt and pepper. Keep on processing.
Squeeze as much juice out of the that lemon as you can, then add a healthy helping of lemon zest. Process again.
Finally, add the parmesan, blend a final time, and enjoy.
I added this to lemon chicken ravioli, and it was fantastic. It would also make a great topping for pizza or crostini, or on baked chicken or fish.
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