This Spinach Pesto is part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Turkey Bacon Breakfast Muffins
Lunch: Whole Wheat BLT Pitas, Cucumber and Tomato Salad
Snack: Ants on a Log
Dinner: Taco Tuesday, Mexican Bean Salad
Breakfast: Cinnamon Raisin Oatmeal
Lunch: Whole Wheat Caprese Pitas, Hummus with Carrot and Celery Sticks
Snack: Hard Boiled Eggs
Dinner: Slow Cooker Lemon Chicken, Balsamic Roasted Brussel Sprouts
I am a pesto addict. I think it might be the perfect sauce. It has everything a great sauce should…nuts, cheese, herbs, and pretty colors. For the longest time I only ever made traditional pesto, but recently I have decided to branch out! Here is one of my newest addictions…Spinach Pesto! It is delicious! And a great way to use up that extra spinach in our fridge. Trust me, once you try it, you will be a convert as well!!!
Ingredients
2 cups Spinach, loosly packed
1/2 cup Pine Nuts
1/4 cup Grated Organic Parmesan Cheese
1/2-3/4 cup Olive Oil
Sea Salt
Fresh Cracked Black Pepper
Instructions
- Add the spinach, pine nuts, and parmesan cheese to the food precessor or blender.
- Turn the food processor on and slowly add the olive oil thrrough the feed tube.
- Add enough olive oil for the pesto to become the desired consistency.
- Store pesto in an airtight container in the refridgerator until ready to use.
[…] on Sunday so I can use it for wraps and sauces later in the week. For our spinach pesto recipe, click here. It’s very versatile and simple to make. I also make the bacon and chicken breast ahead of […]