This post brought to you by Gro-ables. All opinions are 100% mine.
Spring is here. With spring comes all the work to get your yard and garden ready. This last weekend we got the front yard ready. All the bushes are trimmed, weeds have been pulled, and trees and have been pruned. Next weekend….the back yard. There are tons of bushes and weeks back there, plus the garden to get ready. The garden is a decent amount of work, but it is the one part I don’t mind doing. Knowing that in a few weeks I will have herbs and vegetables at my finger tips, makes it worth while.
As you may remember, this year I started a few plants inside using Gro-ables. I have basil plants, and 1 spinach plant. The weather is finally warm enough, that we will be able to transplant them into the garden. I might leave one of the basil plants inside, so it is even easier to have access to. The Gro-ables have been so easy to use. Seriously, I spend about 2 minutes filling a pot with soil, and pushing the pod in the center. Then I have just watered them every few days, and they are growing like crazy. Plus they are cheap! Each pod is under $1.50. Fresh basil at the store is at least $2, so you use it once, and you have more than paid for it.
I love pesto, but the rest of my family isn’t as much of a fan. The basil taste can be a little bit strong for them, so I found a way for them to enjoy it. Use spinach! Not only does it make it healthier, it tones down the basil a little, so my family will eat it. Spinach pesto comes together in the food processor in just a matter of minutes. To make it more affordable, I used walnuts (one of our favorites) instead of pine nuts. I love to use spinach pesto in pasta dishes, but also as a spread on sandwiches. You can mix it with a little mayo, and it makes a great spread!
Quick and easy pesto make with spinach, basil, and walnuts. Perfect for pasta, sandwiches and spreads.
10 minPrep Time
10 minTotal Time
- 3 cups fresh spinach
- 1 cup fresh basil
- 3 cloves garlic, peeled
- 1/4 cup walnuts, toasted
- 1/2 cup Parmesan cheese
- salt and pepper to taste
- 2/3 cup olive oil (approximately)
- In a food processor combine spinach, basil, garlic, walnuts, cheese, and salt and pepper. Process until finely chopped.
- With the food processor running, slowly add olive oil. Add enough to get to the desired consistency.
- Store in an air tight container for about a week. Or freeze for up to 3 months.