I am so thrilled to be guest posting for Briar-Rose here at the Herbal Healing Mama! I just love her blog and it is such a great resource for natural alternatives. I hope you enjoy this recipe, which starts from my organic garden.
My husband and I love to grow our own organic produce, and especially love our winter garden. There is nothing like fresh homegrown veggies in the middle of winter. One of my personal favorite winter garden veggies is spinach. It is a ‘cut and come again’ vegetable, and supplies us spinach for many months. In the springtime, we pull up our winter veggies and begin planting for the next season. At this time of year, we have an abundance of spinach, which enables me to create a variety of recipes. Spinach is versatile, which makes it a fun vegetable to work with. One way I like to prepare spinach is pesto. Pesto is typically made with basil, but can be made with just about any leafy green. Spinach really makes a delicious pesto! You can use this spinach like any other pesto. It is a great spread on bread, on pasta, as a dip, and more.
8 oz. organic spinach
1 medium clove of organic garlic
2 oz. organic pine nuts (about 1/3 cup)
2.5 oz. organic Romano cheese
1/2 cup organic extra virgin olive oil
1/2 to 3/4 tsp. kosher salt
Dry roast the pine nuts over medium heat until they start turning golden brown (watch them closely and stir/flip often). When done, set aside and let slightly cool. Roughly chop the Romano cheese and garlic and set aside.
Place half the spinach and olive oil in a food processor and run until it begins to break down. Add the remaining spinach and olive oil, and garlic. Run the processor again until it begins to break down (if you have a small food processor, you may have to do this in 3 or 4 phases). Add the pine nuts and cheese and 1/2 tsp. salt, and run until it is completely smooth and pureed. Taste and add more salt if needed. Enjoy!