If you’ve ever had fresh made pesto, you know that it’s just about one of the best things ever. The only problem with that is…I’m allergic to garlic, and there’s garlic in EVERYTHING, including pesto. So, in my quest to cook and eat healthier, I looked around for an easy, tasty pesto without garlic and discovered that it’s actually super simple! The spinach part…well, that wasn’t really on purpose. I’m not sure if it’s a Florida thing, but fresh basil is hard to come by outside of an actual basil plant. I just happened to have a large amount of fresh spinach and said “why not?” Thankfully, it turned out deeeee-lish. Here’s how I make it:
- 2 cups spinach
- 1-2 tbsp olive oil
- ¼ cup pine nuts (almonds work, as well)
- 1 tbsp sun-dried tomatoes
- 1 tsp cumin
- ⅓ cup grated parmesan
- Salt and pepper, to taste
Makes: about ½ cup pesto. Prep/cook time: 5 minutes.
- Add the spinach, olive oil, pine nuts, sun-dried tomatoes, cumin, parmesan, salt, and pepper to food processor.
- Pulse until mixture is creamy and evenly mixed, scraping sides of bowl periodically. Add ingredients as needed, to taste.
- Transfer to air-tight container and refrigerate.