Spinach Recipe for Spinach Pesto – (Veganb no cheese version)
Preparation time: 15 minutes Makes 1 cup spinach pesto
- 4 Cups packed and rinsed spinach leaves
- 2 large cloves garlic minced
- B< cup walnuts or pine nuts
- B< teaspoon sea salt
- 3 tablespoons olive oil
- 1 teaspoon lemon juice (optional)
Place spinach leaves in food processor with S blade in place. Begin to puree leaves until they are all crushed. Add garlic, nuts, and sea salt and begin to puree again. Gradually add olive oil while pureeing the spinach mixture. Blend until mixture is a thick, smooth paste. Add lemon juice and puree until blended.
This spinach recipe is a wonderful, quick and easy raw food. Itb s also a great way to incorporate more green, leafy vegetables into your diet. We hope you enjoy it!
Traditional Pesto Base with Parmesan Cheese
Spinach pesto sauce is made with fresh spinach, garlic, pine nuts, basil, olive oil, and Parmesan cheese.
- 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
- 3 garlic cloves, halved
- 3 tablespoons pine nuts
- 1/2 teaspoon dried leaf basil, crumbled
- 1/4 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 1/8 tsp. salt
- hot, cooked spaghetti
Place a few spinach leaves, garlic, pine nuts, basil 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 to combine pureed mixture. Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth.
Bake Flour Tortilla Chips
- 2 bags fresh flour tortillas (white, whole wheat, or both)
- 2 tablespoons olive oil
- Spice blend (see below) or chili powder
Preheat oven to 375 degrees.
Use a pastry brush to lightly brush both sides of each of the tortillas with olive oil. Place them in a stack as you go.
Cut the stack into wedges (a bread knife works best for this, cut gently). Arrange wedges in a single layer on cookie sheets. Sprinkle each wedge with a dash or two of the spice blend. Bake for 8-12 minutes, switching the pans half way through baking time.
As with pita chips, move these around too for even baking. When you rotate the pans, you should also move the chips that are on the outside to the center of the pan.
- 1 teaspoon chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon fine sea salt (or table salt)
Combine all ingredients in a small jar, an empty spice jar would be ideal. Shake to combine.
Here is where you can really get creative with this. Add some turmeric, play around with the heat by adjusting the cayenne, reduce the cumin, or add some crushed oregano. Itb s up to you! Make it the way you like it.