We eat rather a lot of pesto in this house. Well it's gorgeous stuff isn't it?
I have to hold my hands up and admit that most of the pesto we eat is jarred. I do make my own pesto, but sods law means that when I want pesto to spread in a wrap or to stir through pasta, I don't have all the ingredients that I need to make it, so I end up using jarred pesto.
Don't get me wrong jarred pesto can be very good and both Sacla and Mr Organic do really nice vegan pesto, which I always stock up on for emergencies.
Use it as a spread on wraps, sandwiches or toasties, mix it with plain yoghurt (veggie or vegan) to make a delicious dip or toss it through roast vegetables or pasta.
Use it as a spread on wraps, sandwiches or toasties, mix it with plain yoghurt (veggie or vegan) to make a delicious dip or toss it through roast vegetables or pasta.
As good as jarred pesto is, nothing beats freshly made pesto.
Today I'm sharing a pimped up pesto. Instead of the traditional basil and pine nuts, this pesto is made with spinach, lemon and almonds. Just look at that colour!
It tastes just as good as it looks and it takes only a few minutes to whizz up in a food processor or blender. I think a generous portion could easily knock two off your five (or ten as they now say) fruit and vegetables a day. Don't you agree?
I use a preserved lemon in my pesto, but you could use the finely grated rind and juice of a small lemon instead. The taste is a little different, but it still has a really great flavour.
Yield: 1 jar
Spinach and Lemon Pesto Recipe
A rich green pesto made with lemon and spinach. This recipe be whizzed up quickly in a blender and served on pasta, in wraps or on bruschetta. Suitable for vegans.
prep time: 5 MINScook time: total time: 5 mins
ingredients
- 100g fresh spinach
- 1 small preserved lemon (or juice and finely grated rind from a small lemon)
- 150ml olive oil
- 80g almonds
- 1 clove garlic, crushed
- 50g veggie or vegan parmesan
- a handful fresh coriander
- a good grinding black pepper
instructions
- Slice the lemon.
- Grate the veggie parmesan.
- Add all the ingredients to a blender or food processor and whizz until smooth.
- Keep in a sealed jar or tub in the fridge topped up with olive oil until you need it. It will keep happily in the fridge for a few days.
- Enjoy!
notes
The calories are for a good dollop, approx 2 tablespoons.
calories
157
157
fat (grams)
16.2
16.2
sat. fat (grams)
2.5
2.5
carbs (grams)
2
2
protein (grams)
2.9
2.9
sugar (grams)
0.3
0.3
Created using The Recipes Generator
Try the pesto in this tasty summer pasta salad.
Here are a few more pesto recipes for you to try:
Rose Petal and Roasted Tomato Pesto - Recipes from a Pantry
Basil and Pistachio Pesto - Greedy Gourmet
Woah, lemon in pesto is straight away on my to do list. I can just image what the citrus adds to this.
ReplyDeleteIt's really good. You should try it :)
DeleteI never make pesto enough, but it is so great to add to dishes!
ReplyDeleteIt really is. A handy and tasty ingredient.
DeleteI bet this tastes SO good. I love spinach in all its forms - though I can't say I've ever had it in pesto. This sounds fab!
ReplyDeleteYes it is rather good.
DeleteWow, this pesto sounds delish! Also an excellent way to use up leftover spinach. I actually have that "problem" quite often
ReplyDeleteThanks Hauke and yes great for using up spinach.
DeleteI usually buy it as well. Then I make my own and wonder why I don't do it more often! This one sounds delicious.
ReplyDeleteI know, I say the same every time, but it think it is about being prepared.
DeleteLoving this bright spinach pesto! haha that's usually the case for me too, but nothing beats homemade! I have some preserved lemons in my pantry, so will be making this very soon :)
ReplyDeleteOh good, I hope you enjoy it.
DeleteThis sounds incredible, making pesto from scratch is still on my to do list:-)
ReplyDeleteThanks Camilla. Oh yes you must.
Deleteooh going to give this a try for sure
ReplyDeleteOh good, enjoy it Cate :)
DeleteI love this recipe, Jac! I usually make basil pesto, but sometimes all that basil is kind of expensive. I love this version with spinach!
ReplyDeleteThanks Amy and yes spinach is much more budget friendly.
DeleteI really need something fresh and green in my lunchbox this week, your spinach pesto will be perfect!
ReplyDeleteGreat, enjoy Lucy :)
DeleteI love the colour! Pesto is amazing, I always make a big batch and freeze it to ensure I always have it on hand! Like your twist on pesto, I have some spinach I need to use up and now I know what to do with it!
ReplyDeleteNow that's a good idea. I usually make a smaller batch and it's gone in a flash. Enjoy your spinach pesto :)
DeleteI'm obviously not the only one to admire the vibrant colour but also the simplicity and deliciousness of this beautiful pesto :) thanks for the recipe, Jacqueline, it surely goes on my to do list!
ReplyDeleteThanks Marija, I do hope you try it :)
DeleteI love pesto:) I always thinking to make with spinach, this is perfect time to make one :) thanks!
ReplyDeleteMe too, you should try the spinach in it!
DeleteLemon and spinach in pesto is wonderful. I love the flavors and the colors.
ReplyDeleteYes they work well together and thanks :)
DeleteWe love spinach here and use it in all forms and shapes! Love this recipe and the preserved lemon in this. Gonna try this real soon!
ReplyDeleteIt's a great veg to have in the fridge and freezer. So many uses and so healthy.
DeleteThis pesto looks so creamy and fantastic!
ReplyDeleteThanks Ceara :)
DeleteCoincidentally enough, I had to buy a lemon today for a recipe that I only need a little bit of zest for, so it seems very serendipitous to find this!
ReplyDeleteI love using spinach to make pesto, especially as basil is something of a rarity here. (I'm so hard done by!)
I have to admit that I could gaze at your photos for ages - that pesto is so cheerfully greeeeeeeen! LOL!
Oh thanks, what a lovely thing to say and yes put that pesto to good use!
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