#spinach pesto

[elminx]

Winter Pesto: A Great February Pick-Me-Up

I’d be amiss to call myself the Pesto-Mystic and NOT talk about pesto sooner rather than later! As both a green witch and a kitchen witch, pesto is one of my all-time favorite things to make – it’s easy, comes together in less than 10 minutes, and always tastes AH-MAZING, am I right, or am I right?!? Plus, in the middle of the Winter, eating green food feels like shoving a hint of Summer into my mouth and I am all over that!

Though basil owns my heart and soul, during the dreary Winter months here in Southern New England, I turn to baby spinach for my pesto needs. By mid-winter I am always starved for a good meal full of vegetables that don’t look like they should have been eaten two weeks ago and this meal does the trick. I pair the spinach with a hearty nut like walnut or almond, a nice salty cheese like feta, and a healthy dose of garlic but any and all of these are up for adaptations – all that a pesto truly needs is the leaves and the oil. Winter Pesto can easily be made vegan by omitting the cheese or nut-free though both are part of the peak pesto experience for me.

My partner and I can eat pesto for days and days so this recipe will make enough for 3-4 meals depending on how much you like to eat at a time. It can easily be halved or quartered but I promise, once you’ve tasted this – you’ll want more!

There are SO many things that you can do with this pesto! You can add it to some pasta after it has cooked (like all pestos – this is meant to be a raw/uncooked sauce – just throw it in with 1/2 cup of the pasta water right before serving). You can add it to cooked meat before you serve. It’s great on cheese and crackers. It tastes AMAZING on eggs of all varieties (putting it inside an omelet is one of the only ways that I’ll actually cook it). It tastes great on baked potatoes. It can be added as a topping to many types of soup – if you haven’t had a good minestrone with pesto on top, you’re missing out!

As far as the witching goes – this pesto is GREEN. I tend to go with the overall color association and make it for abundance, growth, or money drawing – depending on what I need at the time. The garlic (if used) can add an element of protection or purification, dealers choice. The healthy dose of iron and trace minerals that you’ll get from the spinach will make you feel GREAT which really makes you know it’s working.

Making pesto is super simple, a good food processor helps but isn’t necessary. If you do make it by hand, make sure to mince the spinach and finely chop the nuts if adding. I use a food processor to keep the consistency and emulsify the olive oil. Ingredients

5 oz. Baby Spinach

1-4 cloves of fresh garlic (based on size and your tastes)

1/4 cup hearty nuts (almonds or walnuts) – optional

1/4 cup crumbled feta cheese – optional

3-4 tbs. Extra Virgin Olive Oil Mince or finely chop (using a food processor simplifies this process) until all ingredients are uniform in size, combine with olive oil until well coated. Serve raw/uncooked. Notes: Because feta is naturally salty, I do not salt this recipe – if omitting or using a lower salted cheese in its stead consider adding salt during the processing.

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[daishimavt]

Chicken Spinach Walnut Pesto 【Let's Cook】 Still delicious and easy to make!

[rat-hand]

[guineapigparkour]

Potato Recipe

The ingredients that give this vibrant green dish its flavor are spinach, garlic, and vegetable stock.

[mllekisskiss]

Recipe for Mashed Potatoes with Spinach Pesto The ingredients that give this vibrant green dish its flavor are spinach, garlic, and vegetable stock. 1 tablespoon olive oil, salt and pepper to taste, 1/2 cup grated Parmesan cheese, 1 can vegetable broth, 2 cloves garlic minced, 8 red potatoes peeled and cubed, 3/4 bag washed fresh spinach

[healthyrecipesforyourfamily]

Made with fresh basil, spinach, Parmesan cheese, olive oil, and sunflower seeds, this vibrant and flavorful Sunflower Seed Pesto sauce is a delightful twist on traditional pesto.

(via The Best Sunflower Seed Pesto)

(Source: https://thewillowskitchen.com/the-best-sunflower-seed-pesto/)

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[morethansalad]

Potato Tortilla Wraps with Fresh Salad & Raw Pesto Sauce (Vegan)

[ashmp3]

i don’t think people realize how alienating and lonely it is to not have romantic interactions as a teen. Not that i think being in a relationship at that age would do me any good but it would make me feel more normal and less unlovable for sure

[foodfoodfoodffoods]

SPINACH, PESTO, AND GRUYÈRE GRILLED CHEESE WITH TOMATO SOUP YAAASSSS

[oceanmoss]

today's humble pasta^ this fuckss tbh it's like 8.5/10 to me .

[angelsonthesideline]

When your bf loves you, and makes you the exact pasta you asked for, and it tastes better than restaurants 🥰🥰

[dughole]

big huge plans for this saturday night

[fattributes]

Chicken Gnocchi Bake with a Creamy Pesto Sauce

[everyveganrecipe]

Basil Pesto Recipe Basil pesto made oil-free, nut-free, and packed with additional nutrition for a healing sauce or dip. Featuring basil, spinach, sunflower seeds, ginger, and lemon juice. 🌿

[morethansalad]

Roasted Potato Salad with Kale Walnut Pesto (Vegan)