We all know that spinach is good for us and lots of us add it to our morning green smoothie and our salads, but not many people think to make pesto with spinach. Tuesday's gnocchi recipe contained this spinach pesto as one of its elements. More than one or two people have messaged me to say how much they loved it and so I thought it was deserving of a blog post all of its own.
Trust me, once you make this pesto you are destined to make it again and again. It is full of flavour and so delicious, making it a great way to add this nutritious leafy green vegetable to our diets.
At the moment, I'm dolloping spoonfuls of this pesto on top of mashed avocado that's spread over buckwheat crackers and it's pretty much my favourite thing to eat these days. I made a jar of it earlier today and tossed roast butternut squash and quinoa in it for a quick lunch. Add to mashed potatoes, use as a salad dressing, dollop on top of meat of fish, stir through pasta. There are so many ways to eat this pesto; let's just say it won't be lingering in the back of your fridge for long.
1/4 cup extra virgin olive oil
1/4 cup raw cashew nuts
4 cups baby spinach leaves
2 tbsp nutritional yeast
2 cloves garlic
1 tbsp lemon juice
Black pepper and sea salt
Place all the ingredients save for the oil in a food processor or blender and pulse until broken down into a course consistency. Add the oil and pulse until combined. Ideally the pesto should be course as opposed to smooth.