Spinach Pesto

>> Thursday, May 2, 2013

I have this habit of buying spinach in bulk -- assuming it will go to use in smoothies, salads, or other edible sundries -- and not using it until the very last minute. Truth: I hate salads and even when I tell myself I want to be "good" at eat my veggies that way, I never can do it.

I am a grown adult and I still skip the salad.

But that doesn't meant I don't get in my greens. I just have to be my own sneaky chef. I love homemade Dinosaur Kale Chips, Leafy Green Pancakes for breakfast, and the occasional kale or collard Veggie Stuffed Stromboli.

And now . . .

vegetarian + vegan options -- both delicious

What you'll need . . .

  • 1/2 cup raw pumpkin seeds
  • 2 cups fresh baby spinach
  • 1/2 cup baby kale leaves (or more spinach)
  • 1/4 cup parmesan cheese or nutritional yeast
  • 3-4 cloves garlic
  • 1 to 2 tablespoon fresh lemon juice
  • 2 to 3 tablespoons olive oil
  • salt + pepper

Method . . .

  1. Roast your pumpkin seeds: 400 degrees F for 5 to 7 minutes -- until browned -- then let cool a bit while you get the rest of the ingredients together.
  2. Then place all ingredients except the salt + pepper, olive oil, and lemon juice into your food processor and pulse.
  3. Then start adding in the lemon juice + olive oil a bit at a time until you reach your desired consistency.
  4. Season with salt and pepper to your tastes.
  5. Makes a heaping cup. Cover in an airtight container and store for up to a week. Or freeze.

I love this spinach pesto. We've topped pizzas with it to add a healthy dose of green and even used it in my proudest creation: Pumpkin Pesto Rolls. You can feel free to substitute pine nuts or walnuts in for the pumpkin seeds -- I was just using what we had in the pantry. They worked beautifully!


Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother
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