Spinach Pesto

It’s snowing again today. It looked so pretty and serene from my bedroom window, then I stepped outside and my foot submerged in an icy puddle of slush. And I don’t have snow boots. At least it’s Friday.

Two days ago, after being inspired by the beautiful photo’s over at Joy the Baker, I decided to make pesto pasta for dinner. This was the first time I’ve made my own pesto and I’m pretty sure I had much more trouble than the average person. It always looks so easy when Giada does it, but for me, it wasn’t so. I felt like Julia Child during some sort of comical cooking disaster, only I was not cheerful about it.

The trouble was, my spinach would not blend.  Are my blender blades dull? Was my spinach too tough? Why my spinach would not blend, I cannot tell you. I ended up having to dump the roughly torn spinach leaves out from the blender and onto a cutting board and chopping it up into smaller bits. Then I threw it all back in and added some olive oil to help it along. From there I guess it wasn’t so bad, but I still managed to get ingredients and olive oil everywhere.

In fact, after the pesto was done and placed in a handy tupperware container in my fridge, I turned around and in horror saw that my blender, countertop and t-shirt were all a total olive-oiley mess. Despite all of this, the pesto was pretty good. 🙂

I sort of made up the quantity of ingredients as I went along, but here’s the basic recipe I used:


  • 2 cups baby spinach (chopped)
  • 2 cloves garlic
  • 1/4 cup pignole (pine nuts)
  • Juice from 1/2 a lemon
  • Zest from a lemon
  • 1/3 cup grated parmigiano reggiano
  • olive oil
  • salt and pepper to taste


Blend spinach with a little olive oil to get it going, then add garlic, lemon juice and zest, pine nuts, and parmesan and blend until smooth. Start streaming in olive oil from the top of the blender until you have the desired consistency. Add salt and pepper to taste.

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