Spinach Pesto: Summer Salad Pesto

Summer Salad Pesto

Holy summer salad, I am on a roll in the kitchen these days! Sometimes I can’t stand the thought of it, but the last few weeks I wake up excited to get in the kitchen and try my hand at something different. With it being Mediterranean Diet Month (and getting super hot here in Vegas), creating simple additions to a light summer salad has been on my brain. And as always, trying to sneak in some healthy leafy greens into our diet is a good thing too.

I love making this cilantro pesto – it’s great on just about anything – but this time I whipped up a spinach pesto using walnuts and garlic that is sure to up the flavor of your summer salads, too!

As with most stuff I cook, there is no steadfast recipe. Just put more or less of whatever your family likes best!

Spinach Pesto Ingredients:

– Spinach, several handfuls (I used about 2 cups)

– 2/3rd cup Walnuts, toasted on the stovetop

– 1 lemon, zested and juiced

– 1/2 cup Parm cheese, shredded

– 2-3 cloves Garlic, use to your taste preference (we love garlic)

– salt/pepper, to taste

– EVOO (the good stuff!)

Throw everything into the food processor and blitz while pouring a steady stream of EVOO. Be sure to stop, wipe down the sides and give it a quick taste test. You may need more salt, but the parm cheese has plenty, so maybe not. I ended up throwing in even more spinach, and then another clove of garlic, and ended up with several batches of this incredible green goodness! It’s going to work perfectly with my summer salad creations!

Like usual, Alina was right by my side while I was making this summer salad addition. Cooking with kids has become a huge family tradition for us. Certainly not easy at times, but with a little patience, I’ve found that she’s way more likely to eat our veggie filled creations when she’s involved in making them.

Hope you enjoy the upcoming heat and a few summer salads of your own!