Flickr photo by jspatchworkA friend of mine gave me this recipe years ago, and it's been a staple in our house ever since. It has all the great taste of a traditional basil-based pesto, but it gets a huge nutrition boost from the spinach. It's easy to make, and my children love it.
All you need:
1 5-6 ounce bag of baby spinach leaves (preferably organic)
½ cup of pine nuts
½ cup of olive oil
½ cup of shredded Parmesan cheese
2-3 cloves of garlic (more or less depending on taste)
Salt and pepper to taste
Throw it all in the food processor and blend until smooth.
We like to toss it with some hot pasta and grilled chicken or use it to make pizza. My friend, Tracy (who originally gave me the recipe) likes to toss hers with cheese ravioli.
You can also experiment by substituting different nut varieties -- last week when I was out of pine nuts, I used walnuts instead, and it was great!
The pesto-bilities are endless!
Is this something you think your family would like?