I can’t ever get enough pesto in my life during the summer months. It’s rare that I stray from traditional basil, but this spinach pesto really hit the spot for a summery dinner last night. I served it over brown rice pasta with a fresh arugula salad and sweet steamed corn. It would be great as a dip with crudite or as a spread on fish or chicken breast. Try it out this memorial day weekend!
-1 1/2 cups frozen chopped spinach
-2 cloves garlic
-Juice from 1/2 lemon
-1 tblspn pine nuts
-1/2 cup salted cashews
-1/2 cup olive oil plus extra
-sea salt and pepper to taste
– Sautee spinach and garlic in 1 tblspn olive oil for about 1 minute- it won’t be fully cooked
– Add all ingredients to food processor/blender
-Keep adding olive oil until texture that you like
-Add sea salt and pepper to taste
-Spoon over pasta, fish, chicken, or your favorite vegetables!