Every week we have received spinach with our farm share. We all love spinach and we have been using it in numerous recipes, however, we also all love pesto. Traditionally pesto is made with basil but it can also be made with other greens. The first week of our time share I made Sorrel Pesto and we served it on grilled bread. Today I made Spinach Pesto and served it with pasta.
Another great recipe:
Spinach Pesto Spaghetti with Chicken
4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves
3 tablespoons pine nuts
1/4 cup extra virgin olive oil
1/3 cup grated parmesan cheese
1/8 tsp. salt
1 pound cooked spaghetti
4 boneless, skinless chicken breasts, poached & shredded
For Pesto: place a few spinach leaves, garlic, pine nuts and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help combine pureed mixture. Add parmesan cheese and 1/8 tsp salt. Cover and process until spinach pesto mixture is smooth.
Meanwhile, cook pasta according to package directions; drain in colander. Combine the spaghetti, shredded chicken and pesto and toss well.
I'm thinking this recipe makes about 6 reasonably sized servings. My serving was a little more than reasonably sized, and Sammy had seconds, and there is still plenty for Michael to drown his sorrows in when he returns from the Blazer Game. To be honest, I have not even looked at the score. Perhaps I am just being pessimistic. Who cares, the pasta was delicious!