Garden to Plate : Spinach Pesto
Spinach pesto from fresh spinach leaves full of goodness and flavor. It can be used as a spread or a dip or even put into roti rolls!
- 2 cups spinach leaves (baby preferred)
- 1/4 cup Walnuts toasted
- 4 - 5 pods garlic
- 1/4 cup ricotta cheese
- 1/4 cup olive oil
- 1 lemon juice
- 1 lemon zest
- 1 tsp pepper
- to taste salt
Wash spinach leaves in running water thoroughly. If my spinach is store bought, I typically soak my store-bought spinach in vinegar and salt water for about 10 minutes and rinse in it running water.
Grind together all the ingredients of pesto adding olive oil little by little till smooth.
Store in a dry air tight container in fridge for about a week. Can be frozen up to a month.
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !