Garden to Plate : Spinach Pesto

Garden to Plate : Spinach Pesto

Some weeks ago my spinach patch at home was flourishing and yielding about 2-3 kg of spinach a week. There was spinach rice, palak chicken, dal palak, palak paranthas, baked spinach balls, palak chutney, palak dhokla, and of course, salads. Essentially everything had palak in it. 3 kg of spinach a week for about 4 people is a lot of palak. Here is a picture for you to get the idea of the harvest, even though the container is not worthy of being on the blog!

Garden to Plate : Spinach Pesto

Use it in sandwiches or pastas. Use in it roti rolls or as a dip, this spinach pesto is full of flavour and goodness.

Garden to Plate : Spinach PestoSome weeks ago my spinach patch at home was flourishing and yielding about 2-3 kg of spinach a week. There was spinach rice, palak chicken, dal palak, palak paranthas, baked spinach balls, palak chutney, palak dhokla, and of course, salads. Essentially everything had palak in it. 3 kg of spinach a w...

Summary

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  • Yield1 medium bottle 1 medium bottle
  • Cooking Time10 minutesPT0H10M
  • Preparation Time10 minutesPT0H10M
  • Total Time20 minutesPT0H20M

Ingredients

Spinach leaves (baby spinach preferred)
2 cups
Toasted walnuts
1/4 cup
Garlic
4-5 pods
Ricotta cheese
1/4 cup
Olive oil
1/4 cup
Juice of lemon
1
Zest of lemon
1
Pepper
1 tsp
Salt
to taste

Steps

  1. Wash spinach leaves in running water thoroughly. Specially if store bought. I typically soak my store-bought spinach in vinegar and salt water for about 10 minutes and rinse in it running water.
  2. Grind together all the ingredients of pesto adding olive oil little by little till smooth.
  3. Store in a dry air tight container in fridge for about a week. Can be frozen up to a month.
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