For a girl with allergies, pesto is typically on my “avoid” list – loaded with pine nuts or walnuts and fresh basil, means this amazing culinary creation is out.
Enter, spinach pesto.
It’s absolutely delicious, although I can make no claims about the comparison of this pesto to the “original” basil pesto.
Great on sandwiches (speaking, of I have an amazing recipe coming later this week using said pesto), in wraps, on pizza or heck, even as a dip.
And, it’s so easy to make. You likely even have all the ingredients on hand.
Creamy Spinach Pesto – Finding Joy in My Kitchen
- 3 C fresh spinach
- splash of lemon juice
- 1/8 tsp. minced garlic
- 1 T Parmesan cheese
- 1/2-1 tsp. dried basil
- 1 heaping T Greek Yogurt
In a food processor or blender, combine 3 C fresh spinach with a splash of lemon juice, 1/8 tsp. minced garlic, 1 T Parmesan cheese (grated works best), 1 T of plain Greek Yogurt and 1/2 tsp. dried basil. Whirl away until smooth.
**Note: If you have oral allergy syndrome like me, just wilt the spinach before you make the pesto.
Taste, and if needed season with more basil to your liking. Add salt and pepper if you would like.
Store in the refrigerator for up to 1 week.
Makes about 1/2 C of pesto.