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A Tasty Spinach Recipe

When I first started eating raw/living food the first spinach recipe I was introduced to was spinach pesto. I found it to be quick and easy. Both Alan and I loved it. Also, I found that since spinach wilts pretty quickly, if it was not in the best condition for salad, I could still use it for pesto.

We enjoy this spinach recipe for spinach pesto as a dip for baby carrots, a filling for an occasional veggie filled whole wheat tortilla or a sauce over whole wheat penne pasta, or even as a filling for vegetable lasagna. (Just make sure you don’t cook with aluminum as the spinach reacts with the aluminum causing it to turn gray and acidic.) Because we prefer vegan recipes, I make my spinach pesto without cheese.

Plan Your Meals

Pesto is typically made with basil leaves; however it can easily be made with other ingredients such as spinach and even sun dried tomatoes. The base ingredients remain the same however: garlic, olive oil and nuts. I generally use walnuts in my spinach pesto. You may also use pine nuts; however they are quite pricey. I only purchase them in bulk when they are on sale at my organic food store.

One can make spinach pesto using the traditional methods of using the mortar and pestle or the modern method of the food processor. I choose the latter for time sake (also I don’t have a mortar and pestle large enough to prepare this spinach recipe)

Spinach Recipe for Spinach Pesto

Preparation time: 15 minutes

Makes 1 cup spinach pesto

4 Cups packed and rinsed spinach leaves
2 large cloves garlic minced
¼ cup walnuts or pine nuts
¼ teaspoon sea salt
3 tablespoons olive oil
1 teaspoon lemon juice (optional)

Place spinach leaves in food processor with S blade in place. Begin to puree leaves until they are all crushed. Add garlic, nuts, and sea salt and begin to puree again. Gradually add olive oil while pureeing the spinach mixture. Blend until mixture is a thick, smooth paste. Add lemon juice and puree until blended.

This spinach recipe is a wonderful, quick and easy raw food. It’s also a great way to incorporate more green, leafy vegetables into your diet. We hope you enjoy it!

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