Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

As much as we love our Favorite Basil Pesto, there are times when its flavor is a tad overpowering. That's when we turn to our new Spinach Pesto. Use it as a base for other recipes because it is really thick. To serve it with pasta, I thin it out with hot pasta water. I use it on sandwiches after I've mixed some with an equal amount of mayonnaise. I spread a thick pesto coat all over a pork tenderloin, seared it on all sides in a skillet, applied more pesto and roasted it to 145F perfection. Freeze it flat in airtight freezer bags: snap off chunks for impromptu use all winter. For a quick hors d'oeuvres, spread soft goat cheese in a little baking dish, top it with a thin layer of spinach pesto and heat it until bubbly and fragrant. Serve with crostini.

Spinach Pesto
  • 2 cups densely packed spinach leaves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 cup slivered almonds
  • 2 cloves garlic
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Freshly grated nutmeg to taste
  • Salt and pepper to taste

    Wash and dry spinach leaves. Lightly toast slivered almonds in a heavy skillet over medium heat until fragrance is released. Rough cut garlic cloves. Put the spinach leaves, olive oil, Parmesan cheese, almonds, garlic, lemon zest and lemon juice in the bowl of a food processor. Puree, scraping down sides to incorporate all ingredients. Freeze in airtight freezer bags for up to six months.


  • Recipe Seeds: Garlic, Spinach

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