With my husband out of town this week for work, I'm flying solo with my meals. I had an entire bag of fresh spinach in my fridge, and a girl can only eat so many spinach salads! It was sadly starting to wilt, but I HATE wasting food! Solution? Pesto!
With a spinach pesto you can pack all of the antioxidants of 1/2 cup of raw spinach into one 2 Tbsp serving of sauce! The antioxidants have not been removed from the other phytonutrients in the spinach, therefore their absorption is uninterrupted!
The only tool you need for this lovely sauce is a food processor or blender! The pesto keeps for about a week in the fridge. I may try freezing some of mine-- I'll keep you posted on how that turns out. Try this pesto mixed with pasta or place it onto a piece of salmon or chicken on the grill during the last couple minutes of cooking.
Simple Spinach Parmesan Pesto
Makes 2 cups-- 8 servings
4 cups raw fresh spinach leaves
1 Tbsp olive oil
1 small clove garlic, pressed and minced
1/4 cup unsalted pine nuts
1/4 cup shredded Parmesan cheese
2 Tbsp water
Combine all ingredients in a food processor and mix until a puree is formed. Store in an airtight jar or other container in the refrigerator.
Nutrition Info per 2 Tbsp: 97 calories, 7 g fat (3 g monounsaturated), 3 g protein, 1 g carbohydrate, 0.8g fiber