On a Sunday that I didn’t know what to cook, and what to do with a bunch of fresh spinach in the fridge, I created this super easy recipe for Spinach Pesto.
My kids love pasta, and if it’s with pesto even better. Here you have a very easy recipe with not so many ingredients (only 5) and fast to do too!
- 250 gr of a baby or normal spinach leaves
- 60 gr of Parmesan or Grana Padano cheese
- 30 gr (a bunch of) raw almonds – with or without skin – I use with and you won’t notice much
- 1 tablespoon of lemon juice
- 4 tablespoon (or more, your taste) of extra virgin olive oil
Put all the spinach, if they fit, in a food processor and pulse for few seconds, until they are broken up. If they don’t fill all do in three times.
Add the Parmesan or Grana Padano cheese, the almonds and the lemon juice and blend one more time for few seconds.
Add now the olive oil and blend again.
And that it! Done!
Benefits – nutrition info:
You won’t need to add salt to the pesto as with the parmesan will be enough.
Spinach s high in niacin and zinc, as well as protein, fibre, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.
Potassium, folate and other antioxidants benefit your brain. Vitamin K helps to retain calcium, and what best way to introduce spinach in your kids’ diet without them to take them out from the plate.
A healthy pesto, easy to do and without cost you a lot of time and money!