Did you know you can make pesto from just about anything? Well, not anything, but a lot of things. Arugula, parsley, red bell peppers, of course basil, and one of my favorites – spinach. I accidentally discovered spinach pesto one day, while looking for something to put on my homemade pizza. I’m probably way in the minority here, but I actually prefer my pizza not red. Minus the red tomato-y pizza sauce. I like it either green or white (just cheese!). So, I was looking for something greenish to put on my pizza and I had some baby spinach that needed to be used up. I love basil pesto on pizza, so why not spinach?
So, I did some googling and research on all sorts of pesto recipes and came up with a formula that worked for me. It was perfect! I spread the spinach pesto on the rolled out pizza, topped it with some provolone cheese and some leftover rotisserie chicken and a generous sprinkle of red pepper flakes. Fabulous! In one joyous moment spinach pesto became my new favorite pizza topper. Now, whenever I have bags of baby spinach that need to be used up, I whip up a batch of spinach pesto, put it in cute 4 oz jelly jars and pop them in the freezer. I like to set them next to my bags of frozen pizza dough, it makes me happy to know that dinner is just a quick defrost away! Hmm…right next to them are my slow roasted tomatoes – are you thinking what I’m thinking?!
- 8 oz spinach, washed and dried
- ½ cup walnuts (or pine nuts)
- ½ cup grated parmesan cheese
- ¼ cup of olive oil
- 1 clove of garlic, roughly chopped
- Put the garlic in the bowl of a food processor and top with the rest of the ingredients, except for the olive oil. Pulse about 5 times to incorporate, then slowly add the olive oil as you process the pesto. As soon as it gets to your desired texture (I like mine a little chunky), stop. Spoon into jars, leaving headspace (if you are freezing them).
I’m linking up with:
Full Plate Thursday @ Miz Helen’s Country Cottage