In my ongoing efforts to eat healthier I found this recipe for ‘pesto’ using spinach instead of basil. I was a little nervous about the taste, but was thrilled to hear my hubby say he’d rather eat this on top of pasta than the traditional basil pesto, folks this ones a winner…

Spinach Pesto
Oregonian newspaper

  • 2 T butter
  • 6 cloves garlic, minced
  • 14oz fresh spinach, stems removed
  • 1 1/4 cup cream
  • pinch of freshly grated nutmeg
  • 1 t lemon juice
  • 2 T olive oil
  • 1 cup freshly grated Parmesan cheese
  • 1 lb pasta

Melt butter in large saucepan, add garlic cook until soft & fragrant. Add spinach to pan, sprinkle 1/2 t salt & cook until spinach is fully wilted. (about 5 minutes) Using tongs or your hands if you have heat resistant fingers like me, squeeze any excess liquid from the spinach & return to pan. Add the cream and simmer until cream is reduced by half. (about 10 minutes) Transfer spinach mixture to blender and pulse until coarsely pureed. Add pepper, nutmeg and lemon juice. Meanwhile cook pasta. Toss pasta with sauce, olive oil and Parmesan cheese.

dsc_0005

image: sammyw

Advertisements