Something old to something tasty

I don't know about you but we never seem to be able to finish our spinach before it starts getting wilted. Colour me picky but I don't like making salads with wilted spinach.

I also hate throwing out food or being wasteful in general and we had an extra large amount of spinach this week. So I went online and looked up what to do with wilted spinach. My favorite result was spinach pesto.

So here are the general guidelines for a pesto. You can create something suited more to your taste or to accommodate the ingredients in your cupboard.

1 1/2 cups spinach
1/2 cup of your favorite herbs good ones to use are basil or parsley
1/2 of nuts walnuts, almonds, pine nuts or anything in that family works
1/2 cup Parmesan cheese or feta would work
4 cloves of garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon juice
1/2 cup olive oil

Put everything except the oil in the blender or food processor and blend until smooth. Add the olive oil and blend until mixed evenly.

Pesto is great for pasta sauces, sandwiches or even pizzas and flatbreads. This recipe makes about two cups of pesto. Keep it in the fridge in a sealed container.

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