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
Units
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 tsp salt
- 1 tsp 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
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80