Spinach Pesto

Spinach Pesto

Have you noticed your breakfast routine changing as the weather warms up? I certainly have. Through most of the fall and winter, I focused on heartier dishes that filled up my belly and kept me warm on blistery cold mornings.

Spinach Pesto by PaletteDining.com #vegan #glutenfree

Now, I’m back on track with daily green smoothies and lighter dishes. Eggs, man. I’m hooked. Maybe it’s the absence of meat in my diet, but I’ve developed this serious eggy craving over the past few months that just can’t be tamed.

Spinach Pesto by PaletteDining.com #vegan #glutenfree

In order to spice up my daily omelet (that always turns into scrambled eggs because flipping is next to impossible when you pack your omelets with as much stuff as I do) I’ve made this spinach pesto. I tend to prefer homemade pestos over store-bought for many reasons.

Homemade pesto is cheaper than store-bought, it’s simple, it can be made vegan, and it has a much fresher taste. The freshest pesto of all time will be made with herbs from a backyard garden, but since we still have snow on the ground I opted for a seasonal spinach pesto.

Spinach Pesto by PaletteDining.com #vegan #glutenfree

All you need to do is throw all the ingredients in your food processor. That’s it. Once you measure everything out, the mixing takes less than five minutes.

I feel like I’m double dosing on green power in the morning when I combine green smoothies with eggs and spinach pesto. If you’re in need of a breakfast freshening up, this pesto is for you. Print Spinach Pesto Author: Katy’s Kitchen Prep time:  20 mins Total time:  20 mins Yield: 500 ml   Ingredients

  • 1 cup almonds, roasted and unsalted
  • 8 cups spinach, loosely packed (185 g)
  • 4 cloves garlic, peeled and roughly chopped
  • 2 Tablespoons to ¼ cup freshly squeezed lemon juice
  • ½ cup plus 3 Tablespoons extra virgin olive oil
  • salt and fresh ground pepper, to taste

Instructions

  1. In a food processor, add the almonds and pulse until finely chopped. Add the spinach, garlic, and olive oil, and process until combined. Scrape down the food processor.
  2. Add the lemon juice, one tablespoon at a time, until you’ve reached your desired taste. Add the salt and pepper and process until smooth. Store in a jar in the fridge.

Notes & Substitutions Pesto can be frozen in ice cube trays and thawed in a jar in the fridge when needed.

Leave a Comment

Your email address will not be published. Required fields are marked *