Visiting our Farmers’ market 15 days ago, I bought some fresh, tender spinach to make a Spinach salad I saw my friend Val of More than Burnt Toast prepared and it was so good. I chose only the most tender leaves to prepare it and with the rest I made an extra cheesy spanakopita. After making the salad, I still had some fresh spinach leaves and what better than make a spinach pesto. Today Val posted her Broccoli Pesto and that gave me the desire to post the dish I prepared yesterday, Spaghetti with anchovies and capers.
This is my participation for the event EAT FRESH, WONDERFUL WINTER, hosted by What’s for Lunch Honey.
2 cups rough chopped fresh baby leaf spinach
3 spoonfuls of fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup walnuts
1 tablespoon minced garlic
1 teaspoon coarse salt
1/2 cup olive oil
1/5 cup of wine vinegar
Put parsley, parmesan, walnuts, garlic, salt to food vinegar. Mix until smooth. Add olive oil, and half spinach to mixture. Blend until smooth. Add remaining half of spinach and blend until smooth.
This recipe makes 2 cups of pesto. Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top. Pesto will keep in the refrigerator for up to four weeks. Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing. Thaw in the refrigerator overnight, not in the microwave.