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!
- 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)
- 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!)
- I put mine over spaghetti squash and shrimp for a quick meal! Yum!
1 GREEN, 1/4 BLUE, 1 1/2 tsp (for 1/4 of sauce) OR 1 ORANGE (for 1/8 of sauce)
- Serving Size: 1/4 cup
Keywords: pesto, sauce, italian, pasta, gluten-free