Description
This spinach pesto is a multi-tasking sauce that is quick and easy to make and can be used for pasta, chicken, fish or even grilled veggies. It’s a great addition to your summertime repertoire, since you don’t even need to turn the oven on to make it!
Ingredients
Scale
- 4 large handfuls of fresh bordeaux spinach
- 1/2 fresh lemon, juiced
- 1/4 cup (60 ml) extra virgin olive oil, maybe more
- 3 cloves garlic, crushed and peeled
- 1/4 cup (30 g) grated Parmesan cheese
- 1 pinch of crushed red chili flakes
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
Instructions
- Rinse and drain the spinach thoroughly.
- In the bowl of a food processor or blender, combine the spinach, garlic, lemon juice and chili flakes.
- Pulse a few times to roughly chop the mixture.
- While the machine is on, gradually add the olive oil in a constant stream. Stopping when the pesto is creamy.
- Add salt and pepper – pulse two or three more times to combine.
- Taste and adjust seasoning as necessary.
- Pour the spinach into a bowl and stir in the grated cheese.
- Use the other half to coat freshly cooked pasta or to top grilled chicken, fish or veggies.
Notes
Pesto is an ideal sauce to make lots of so that you can have it on hand for future use. You can either place it in a tightly sealed jar and keep it in the fridge for around 1 week, or you can pour the extra pesto into an ice cube tray and freeze for the future.
- Prep Time: 5 mins
- Cook Time: 10 mins