In this Spinach Pesto, distinct earthy flavors of the spinach combined with the pungent nature of the grana padano cheese, the sweetness of the pine nuts, and the unmistakable garlic essence, absolutely delicious.
The weeks are rolling down so fast, I cannot believe we are almost at the end of July. Back from our little vacation, the days are going by quickly, among jazzercise and yoga classes, few translations, some shopping, house cleaning, a concert, summer events in the city and of course the blog, I had to steal some time to just sit and enjoy my book. I eventually managed to finish it, the one my friend Jane lent me, and I absolutely loved it. It is called “Dance, Gladys, Dance”, by Cassie Stock, the first novel of an emergent Canadian writer. I’ve already started the next one, I usually let pass at least a day between one book and the next one, so that the characters don’t get mixed up in my brain 🙂 .
Spinach Pesto Time!
Summers are short here, so we want to take advantage of every occasion to spend time outdoor, stealing time from the everyday chores, and do whatever makes us happy. While waiting for Loreto to come back home from work on those long weekdays, I like to read, paint or color, mostly outside in the backyard, with the cats on their leashes keeping me company, and also bake, here and there.
In the kitchen, to save time and energy, we are mostly making quick and easy dishes, fresh and summery, but also tasty and satisfying. Like this Spinach Pesto, a creamy bowl made of amazing flavors blended together, a beautiful shade of green and highly nutritious content.
It comes together real fast. You need spinach, of course, plus the basic ingredients of a regular basil pesto: garlic, extra virgin olive oil, pine nuts, grana padano (or parmigiano reggiano), salt and pepper to taste. We used a food processor, starting with the dry ingredients and adding the olive oil slowly to mix and mingle.
The result is delightful, even more flavorful than regular pesto. We thought the spinach pesto would be the perfect accompaniment to a plate of fresh tagliolini. They only take a few minutes to cook and are delicate, silky and creamy in this simple dish.
The pasta had a homemade feel, light with a slight crunch, dancing beautifully with the richness of the spinach pesto: distinct earthy flavors, combined with the acidity and pungent nature of the grana padano, the sweetness of the pine nuts calming the unmistakable garlic essence.
Song of the day: “Life is better with you”, by Michael Franti.Print
- 2 cups spinach, stemmed and washed
- 1/2 cup grated Grana Padano (or Parmigiano)
- 1 clove garlic, heart removed
- 1 Tbsp pine nuts
- pinch of salt
- dash of pepper
- 4 Tbsp cold pressed extra virgin olive oil
- Blend the spinach, pine nuts, grana padano cheese, garlic, salt, pepper, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
- Taste and adjust seasonings, if needed.
To store it, transfer to a glass jar and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
Keeps for a week in the refrigerator.
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