his recipe by The Messy Little Kitchen
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!
ABOUT HEATHER GREBLER & THE MESSY LITTLE KITCHEN
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 by The Messy Little Kitchen
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Place the baby spinach, parmesan cheese, garlic and almonds into the food processer and place the lid on top.
Mix the olive oil and lemon juice together.
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.
Add a pinch of salt and a little bit of freshly grated pepper. Blend once more, and taste. Adjust seasonings as necessary.
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.)