Spinach Pesto Recipe of of 05-04-2016 [Updated on 12-09-2017]
The spinach pesto was a really nice discovery, as tasty and fragrant as the most famous Genoese pesto, it turned out to be a light and tasty sauce for pasta and a nice accompanying sauce for the croutons. I must admit that I am passionate about pesto, in recent years I have tried them in all ways, from that of zucchini to that of almonds and lemons and every time I was surprised by the mix of flavors that I was able to create by changing the main ingredient and combining it with a different vegetable. Girls yesterday I had an awkward experience, I had to do a photo shoot because I needed some of my shots to send to a company for a collaboration (I can't tell you anything yet, but it's really cool;), in short, I'm not telling you the embarrassment, lights, umbrellas, even the wind machine, only the one that shot the snow was missing and we were full;) To say that I enjoyed it is not correct, but it was a new experience that certainly I will not easily forget. Luckily today I am in the office doing ordinary things, so I leave you with the recipe of this last "experiment" and I wish you a sweet day.
How to make spinach pesto
Wash the spinach, and steam it for a couple of minutes
Put them in a bowl together with the peeled almonds, a small clove of garlic, the grated Parmesan cheese, a few basil leaves, the salt and the oil.
As you pour the oil slowly, mix everything until you get a cream
Put the spinach pesto in a bowl, add a drizzle of oil and cover with cling film. It can be kept in the fridge for several days.
One way to use it is to season the pasta, I chose wholemeal spaghetti. Then serve the pasta with spinach pesto and enjoy your meal