Happy National Spinach Day! This nutritious little culinary kid begins its peak season this month and provides you with a whole bunch of iron, Vitamins A, B2, C, K, and folic acid. It stars in dips, as sides, rollatinis, and as one of my favorite secret ingredients in sauces. Here’s a quick and tasty recipe for Spinach-Walnut Pesto.
1 10-ounce package fresh spinach
3 whole cloves of garlic
1 cup EVOO (plus more for thinning)
1/2 cup toasted walnuts (or whatever type of nuts you’d like! Lightly roast in a small pan over medium-high until fragrant, tossing frequently)
1/2 cup grated Parmesan cheese
Pinch of salt
Combine spinach, nuts, garlic, and half of the EVOO in a food processor or blender. Chop until well blended. Stream in remainder of EVOO. Add the remaining ingredients and pulse until just blended.
Heat a large sauté pan over medium heat. Add the pesto and warm until bubbly about 4-5 minutes. Add more EVOO if necessary. Serve over pasta, as dip, or use as marinade for grilled vegetables or chicken breast!
Celebrating a popeye of a good day with our ol’ friend spinach, all I am saying, is give greens a chance 🙂 For more info on the health benefits of spinach, check out this BBC article!
Stephanie a.k.a. The Foodetarian