To make ~2 cups of pesto:
- 2 cups fresh spinach
- ½ cup fresh basil leaves
- ¼ cup fresh fresh parsley
- 4 cloves roughly chopped garlic
- 1 tsp lemon zest
- Himalayan salt & fresh ground black pepper to taste
- 3 tbs cold-pressed organic extra virgin olive oil (EVOO)
- ½ cup walnuts (or any nut with a high-fat content, ie. pine nuts, hazelnuts, pecans)
- ¼ cup organic freshly grated parmesan cheese
- Toast walnuts over medium heat until golden brown- careful not to burn! ~3-5 minutes, stirring occasionally to evenly toast.
- Combine spinach, basil, parsley, garlic, lemon zest, Himalayan salt, and fresh ground pepper in food processor on low until chopped. You may have to stop and use a spatula to get everything off the sides and incorporate.
- While still on low, drizzle in cold-pressed EVOO until well incorporated. Again, stop as needed to scrape down sides bowl.
- Add in toasted nuts and parmesan. Add more salt and pepper to taste (if needed). Pulse until combined.
Here’s a pesto that is so versatile you can use it over fish, chicken, tossed in pasta, or used as a spread for wraps or bruschetta. Spinach contains vitamin A, iron, and fiber. When you pair your greens with heart-healthy fats like nuts (walnuts, pine nuts, hazelnuts, pecans) and cold-pressed organic extra virgin olive oil, the fats aid your body in soaking up all of the nutrients from the greens allowing maximum absorption to take place. Cold-pressed organic extra virgin olive oil is recommended due to its low processing temperature that keeps polyphenols (micronutrients that aid in cancer and heart disease prevention) intact.
By Amanda Lucas and Claudia Vincent