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Raw Spinach Pesto

Raw Spinach Pesto
6 servings

I love this recipe because it is so versatile.  You can make a batch at the beginning of the week, and use it on several different dishes.  It jazzes up everything you put it on!
 
3 garlic cloves
2 ounces goat cheese
1 ounces cream cheese (regular or reduced fat)
¾ teaspoon salt
½ teaspoon freshly ground pepper
6 ounces fresh spinach leaves (regular or baby spinach leaves)
 
2 tablespoons toasted pine nuts
1 tablespoon freshly grated lemon zest
¼ cup freshly grated parmigiano reggiano
 
Directions
Using a food processor or blender, mince the garlic.  Add the goat cheese, cream cheese, salt, and pepper, and spinach leaves.  Blend until the mixture is smooth and creamy.
 
Put the spinach mixture into a medium bowl.  Fold in the lemon zest, toasted pine nuts, and parmigiano reggiano.
 
Raw Spinach Pesto Variations:

Pasta
Boil your favorite pasta (if using brown rice pasta, be sure to add more olive oil to your boiling water to avoid pasta from sticking together), and toss hot pasta with spinach pesto, adding tablespoons of the hot pasta water to thin out the pesto and create a nice sauce.  From here, you can add fresh arugula, or any other raw or grilled vegetables that you would like.  Accompany with grilled salmon, chicken, or pork.
 
Veggie Dip
Accompany the raw spinach pesto with raw or grilled veggies.
 
Costini
Brush baguette slices with olive oil and bake at 350 degrees for 10 mins, or until golden brown.  Spread raw spinach pesto onto crostini, and top with sliced cherry tomatoes.  Served as an appetizer.
 
Sandwiches
Use the raw spinach pesto as a sandwich spread on your favorite cold or grilled sandwich.
 
Enjoy!
 
Eat Well, Be Well
 
Nina Burr
Chef/Owner
California Bento Box
Good Habit
818-917-6034