Simple Spinach Pesto

A simple and delicious twist on Pesto using Spinach in place of Basil as the main green – perfect for  21 Day Fixers who have trouble getting in their veggies!   

Confession # 113 – I’m obsessed with this Pesto.

Obsessed.

It’s so freaking good.  I’m talking eating it straight out of the jar with a spoon good.

But it’s also delicious with chicken.  Or shrimp.

On veggies.

A cracker.

Your finger.

I think you get it.

And it seriously couldn’t be easier.

Just add spinach, basil (if you have it…I’ve made it with and without), olive oil, lemon juice, garlic, and a good Pecorino Romano cheese into your food processor and boom.  You are finished.

And if you want to experiment, switch it up and use feta cheese in place of the Romano.

Holy mother of all things yuumy.

You must try it.

In case you need further persuasion, perhaps the container counts can help.  Because if you eat 1/4 cup of this, which is 1/4 of the recipe – you can count it as a FULL GREEN, plus a little blue and 1 1/2 teaspoons.  A FULL GREEN.  This is perfect for all of you who have trouble getting in your veggies.  You know who you are.  :). 

And, because who doesn’t love options, you could also just eat an ORANGE container of this and count it, well, as an orange!

Totally your call.

Just make it and decide later.

You won’t be disappointed.

Throw it over some spaghetti squash.  Put some on your pizza.  Serve it as a dip with your veggies.  Anything goes!

If you give it a try, be sure to let me know!  I love hearing from you.

21 Day Fix Simple Spinach Pesto

• Author: Nancylynn Sicilia
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 cup of Pesto 1x
• Category: Sauce
• Method: Blend
• Cuisine: Italian

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Description

A simple and delicious twist on Pesto using Spinach in place of Basil as the main green – perfect for  21 Day Fixers who have trouble getting in their veggies!

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Ingredients

Scale 1x2x3x

• 4 cups of spinach
• 1 T fresh basil (if you have it. I’ve made it with and without and it’s perfect either way.)
• 2 cloves of garlic
• juice of 1/2 lemon
• 1/3 cup of a good Locatelli cheese (Pecorino Romano) or a good quality feta (SO, SO good with both)
• sprinkle of sea salt
• 6 teaspoons of olive oil
• water (if necessary)

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Instructions

1. Just blend all ingredients in a food processor until smooth. Add a tablespoon of water or two to thin it out more if desired. Store in a mason jar and refrigerate. Should last a few days (if you don’t polish it off first!)
2. I put mine over spaghetti squash and shrimp for a quick meal! Yum!

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Notes

1 GREEN, 1/4 BLUE, 1 1/2 tsp (for 1/4 of sauce) OR 1 ORANGE (for 1/8 of sauce)

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Nutrition

• Serving Size: 1/4 cup

Keywords: pesto, sauce, italian, pasta, gluten-free