>> 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 . . .
SPINACH PESTO W/ PUMPKIN SEEDS
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 . . .
- 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.
- Then place all ingredients except the salt + pepper, olive oil, and lemon juice into your food processor and pulse.
- Then start adding in the lemon juice + olive oil a bit at a time until you reach your desired consistency.
- Season with salt and pepper to your tastes.
- 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!
OTHER PESTO RECIPES
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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