I'm incredibly fond of spinach pesto. I'm allergic to basil, so I need something else to make it with! And I'm really just a huge fan of spinach. It's a nutrient-rich leafy green that has an incredibly large amount of protein. It also pops quite a bit of flavor and is one of my go-tos in the leafy green world.
I'm ordinarily not a fan of iceberg or romaine lettuce because they... quite frankly don't really taste like anything! A lot of lettuce is incredibly bland. They're so water-logged that they really don't have a specific flavor profile of their own. Lettuce tends to more taste like the salad dressing that you drench it in to make up for the fact that this is not good food!
So, if I'm going to eat lettuce in any way, shape, or form, I want to make damn sure that it's worth it. And this spinach pesto with walnuts, garlic, shallots, parmesan, and freshly picked dill really hits the spot. It's a great recipe to toss together in a pinch to use as a dip or as a spread on any number of things from pizza and toast to in casseroles and pies.
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Variations of Spinach Pesto
I'm a big fan of making spinach pesto. There are a plethora of ways to toss this basic concept into a food processor. All it really requires is a leafy green, usually a nut, and sometimes a cheese. A lot of pestos have pine nuts and parmesan. I went somewhere along that line here with walnuts and parmesan. However, there are plenty of ways to make this same basic spinach recipe that are amongst this realm. It goes particularly well with Greek yogurt and when paired with soft cheeses, like mozzarella and feta.
This spinach pesto combines spinach, garlic, lime juice, fresh dill, walnuts, olive oil, and parmesan in a quick and easy dip. It's one of my favorite side dishes to dip chips in for a healthier alternative or to spread across toast or as the base of pizza. Whatever your intended purpose, it's an incredibly simple recipe to throw together in a food processor. It takes mere minutes to make and is much tastier than the pestos that you find in the grocery store! And without the processed ingredients, additives, and artificial preservatives to boot.
Add all of the ingredients to a food processor and purée until smooth.I wish that I could say that there was more to this recipe, but that's it! It helps to pulse the spinach a few times so that it incorporates a little easier. But that's all that there is to it! Scrape the sides occasionally.
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