Spinach Pesto

Do you have fresh spinach getting lonely in the fridge? I came up with this pesto version to save the greens. If you are out of ideas and need a pasta topping or pizza, or some kind of spread to include in you panini I have you covered.

The Spinach Pesto is easy to make, keeps super well in the freezer and stays green!!

Spinach Pesto

Recipe credits: Rafaella Sargi

Ingredients
300 g (10 1/2 oz) Spinach
1 cup walnuts (lightly toasted)
1/2 cup almonds (lightly toasted)
2 garlic cloves, peeled
1/2 cup Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup extra virgin olive oil

Directions
In the bowl of a food processor fitted with the blade attachment, put the spinach, walnuts, almonds, garlic, Parmesan cheese, salt and pepper. Mix until smooth. The texture should be like a thick paste. Slowly and continuously, in a very fine stream, pour the olive oil while still mixing. Some food processors allow you to do that, pouring the liquid through an opening on the top lid.
Taste and correct the seasoning.

You can store in small containers in the freezer for future use.
Use over pasta, in a panini, as a condiment to grilled meats,… on a pizza (yay!!!).