Spinach Pesto

If you are like me, you like spinach and you like to buy the big 2.5 pound bag of it at Costco because you like the cheap price. But, you don't like letting some of it go to waste and you don't like eating spinach for every meal until you have consumed all 2.5 pounds all by yourself.

So, I thought I would share one creative way I use the spinach to make a quick pesto for pasta dishes for months to come.

Spinach Pesto (I make a variation of this depending upon what ingredients I have on hand. The original recipe came from Real Simple Magazine)

Ingredients:

• 1/4 cup walnuts (I sometimes use pecans)
  
• 2 cloves garlic
• 1/2 pound baby spinach (about 10 cups)
• 1/3 cup olive oil
• 1/2 cup grated Parmesan (I've used feta or mozzarella before)
  
• kosher salt and black pepper

Directions:

• In a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, 1/2 cup of the Parmesan, and 1/4 teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary.
  
• Pour mixture into ice cube an tray. Put in freezer.
  
• Remove when thoroughly frozen. Pop out of ice cube trays and put into zip lock freezer bags. It can be stored up to 3 months.
• When you are ready to use the sauce, cook pasta according to the directions. Meanwhile, take 1 or 2 cubes out and let them melt in the serving dish you will use for your pasta (you may want to microwave the cubes to speed up the process). Cook and drain the pasta and pour into the serving dish over the pesto. The pesto doesn't need to be cooked and the heat from the pasta is enough to melt the pesto into creamy green sauce. Toss and combine the sauce. And serve. Add salt to taste and sprinkle with cheese.
  

I hope you enjoy this recipe. I know we always do.