Spinach Pesto by Guest Contributor Heather Grebler of The Messy Little Kitchen

12 March 2017
Spinach Pesto

Today Almost Kosher introduces food blogger Heather Grebler & The Messy Little Kitchen bringing us our next guest post, a Spinach Pesto!  Easy for families to prepare together, Heather’s recipe uses up your leftover spinach, ensuring that no spinach goes to waste.

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ABOUT HEATHER GREBLER & THE MESSY LITTLE KITCHEN

The Messy Little Kitchen blog was created to document the learning, organizing, and change happening within our home as we moved from being a double income couple, to a single income family on a budget with a taste for delicious food and a desire for organized living.

Having grown up on a farm, and then pursued education in both nutrition and teaching, I wanted to put my ideas to work on how to help hungry, busy families who want to create easy and delicious meals for their families, while also teaching their kids how to cook.

The Messy Little Kitchen is a blog for you if you want fast, family-friendly recipes that includes the whole family in the kitchen. You will get access to meal planning tips and resources, as well as tips and tricks in the kitchen for fast & easy meals and how to engage your kids at the counter.

SPINACH PESTO RECIPE FOR BUSY FAMILIES

This post is for anyone who needs some inspiration on using up extra produce in the fridge. And if you are a fan of prepared pesto sauce, you won’t believe how easy and affordable it can be to make your own at any time of the year – even in the winter! The best pre-made pesto sauce doesn’t have to be made from basil . In fact, there are a number of different greens which are currently being used for pesto recipes that make it taste just as delicious, and even more nutritious, as the original variety!

Spinach Pesto

Growing up, I lived on a farm, and we didn’t go to the grocery store very regularly.  We had a cold cellar, we made preserves each growing season from our family garden, and we had a pantry stocked with essentials on hand. Fast forward to today – while I live in a well populated suburb, I still choose not to frequent the grocery store beyond weekly errands and use many of the preserving and pantry skills in my daily meal planning and preparation.

I am a huge advocate of using what you have available and not wasting produce or ingredients. Ideally, this requires minimal fussing and preparation. Our lives are busy enough without having complicated meals as well!

We often have lots of extra baby spinach on hand in my fridge, frequently something we use for salads (but also in smoothies, quiches, pizzas … you name it!). Sometimes it flies out of our fridge, and other weeks we find we have some left over after a few days when the box is nearing it’s expiry date.

One day when I had an excess of spinach, I decided to try making spinach pesto for my toddler (who loves sauces and dips) to serve with his whole-wheat crackers at snack time. It was a huge hit! Soon, my family was asking for spinach pesto as an addition to grilled cheese, as a soup garnish (cream of tomato is delicious with this!) and on pasta, of course!

This recipe is a new favourite, and only takes 10 minutes to whip up in the food processor or professional blender from start to finish.

Spinach Pesto

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Spinach Pesto by The Messy Little Kitchen
Spinach Pesto
Votes: 1
Rating: 5
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Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
mL
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Servings
mL
Spinach Pesto
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place the baby spinach, parmesan cheese, garlic and almonds into the food processer and place the lid on top.
  2. Mix the olive oil and lemon juice together.
  3. Begin pulsing and blending the spinach, cheese, garlic and almond mixture and slowly drizzle in the oil mixture into the food processor as you do this. Once the nuts are blended up a bit, turn the food processor on and blend until smooth.
  4. Add a pinch of salt and a little bit of freshly grated pepper. Blend once more, and taste. Adjust seasonings as necessary.
Recipe Notes

Ensure that the pesto is eaten in advance of the best before date for the spinach. Otherwise, the pesto can be stored in the fridge in a glass container (we use Bernardin jars) for up to one week. (Note: If using glass jars with Bernardin plastic storage lids, I recommend writing on the lid using a dry erase marker the date that the pesto was made on to keep track of this.)

Ensure that the pesto is eaten in advance of the best before date for the spinach. Otherwise, the pesto can be stored in the fridge in a glass container (we use Bernardin jars) for up to one week. (Note: If using glass jars with Bernardin plastic storage lids, I recommend writing on the lid using a dry erase marker the date that the pesto was made on to keep track of this.)

Kids in the Kitchen:

This recipe has simple ingredients that kids of all ages can help to prepare (such as measuring the spinach, nuts and cheese, and even the garlic if you are using a jarred variety). Participants of all ages can place the ingredients into the food processor with supervision from an adult to ensure they do not touch the blades inside. Kids will also enjoy pulsing and blending this recipe, or simply watching and taste testing.

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3 Comments

  • Reply Kristen R. 15 March 2017 at 6:06 pm

    I love this recipe idea! What a perfect way to use up some spinach (I always end up with some that languishes in my fridge). Looking forward to trying this over a standard pesto recipe.

  • Reply Patti 16 March 2017 at 1:32 pm

    I love making pesto from things other than basil. I love this version with spinach.

  • Reply Amanda Mason 20 March 2017 at 8:18 pm

    This looks really good! I would have never thought to eat cracker with this! I typically pour it over pasta! I’ll have to try this one!

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