I don’t remember the first time when I had pesto and how did I react to it. I don’t even remember when it became my favorite. All I know is that it’s easy to make at home, it’s quick and it’s always super-yummy. There are so many different types of pesto sauce that you can never get tired of it. I decided to choose some fresh baby spinach for this recipe.
I know that basil pesto is more flavorful and yes, we absolutely love the classic pesto. At times, we like to change it up with other herbs and hence, the spinach pesto with roasted garlic. I love garlic in every form but roasted garlic is so out of the worldly delicious and it takes absolutely no effort to make it. Cut half an inch from the top, put in an aluminum foil, drizzle some olive oil, sprinkle some salt and wrap it up tight. Let it roast in the oven for about 35 minutes at 400F and that’s it!
If you have never tried spinach pesto with roasted garlic, go ahead and give this a try. It’s not only flavorful but it is also more creamy and sweet. Spinach Pesto with Roasted Garlic Kankana Saxena Print Recipe Pin RecipeIngredients 2-½ cup lightly packed fresh baby spinach (washed and dried)6 cloves roasted garlic½ cup toasted walnut (roughly chopped)½ cup parmesan cheese (roughly chopped)2 tablespoons lemon juice¼ teaspoon salt½ cup extra-virgin olive oilInstructions Roughly chop the spinach. Drop it in the food processor along with all the other ingredients except oil.Lightly pulse until it’s all mixed together.Keep the food processor running and slowly add oil from the top.Let it blend till the mixture becomes creamy.If you are not using the pesto right away, store it in a air-tight jar. It can be refrigerated for about 2 weeks and if you wish to store it longer, you need to freeze it.NutritionServing: 1Servings
