Welcome to another round of T2T’s Foodie Friday! Did you get your chance to try out the Avocado Deviled Eggs we shared last time? They didn’t last an hour at my house. I also might have been the only one home at the time. Oops!
So, yeah…this week has been a crazy one in my world. Not to mention the weather has finally caught on to the fact that it is officially summer, so we are “enjoying” some very warm days. That translates to being hot, sweaty, and really, REALLY wanting to default to the easy options of ordering a pizza or driving through somewhere for something that, let’s face it, is good but not necessarily good for you. Not gonna lie, I had the internal struggle. In the end, I fought the urge and decided on a nice al fresco dinner with some grilled pesto shrimp skewers. Of course, I had shrimp and no premade pesto. Ugh. But I had spinach. And so the magic began.
Backstory: I had “made up” this pesto recipe a while ago when my husband started on the green smoothie train and we always had an abundance of fresh spinach in the house. It’s nothing revolutionary or fancy, but a great way to get veggies in. Knowing how especially awesome spinach is, I try to add more of it into my diet any way I can.
I’ve never been a player in the green smoothie game or was able to just sit down and gnaw on some leaves Popeye style, so this Spinach Pesto is my way of going green:
- 2 cups fresh spinach leaves, washed (stems on or off – I leave them on because, well, I don’t want dirty a knife. I feel like I can be honest.)
- ¼ cup grated Parmesan cheese (nothing against Kraft, but you need the real thing.)
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- lemon juice to taste
- salt and pepper to taste
Throw it all in a food processor and process on whatever setting you need to turn it into a fine paste.
No, not even a step two. That’s it. That really is how easy this recipe is! Spoon it out into a bowl or directly onto whatever you are making because you are done.
Here’s the best part – you can put it on pretty much anything: Shrimp, pizza, chicken, salmon, pasta, bread…and so much more!
Another life hack – if you omit the cheese, you can freeze the pesto. Ice cube trays work great for this. You can make a huge batch ahead of time and have it ready when you need it. Add the cheese after you defrost it and bam!
I love this because not only is it tasty, but because it is SO EASY! I’ve even used it over zucchini noodles. Double the veggies, double the fun, and double the yum!
Enjoy! Until next time…be excellent to each other!