Easy Spinach Pesto

4 years ago

Spring is coming quickly upon us. For the next couple of months sadly, there will be a lot of gloom. A great easy way to brighten up you evening meals, or a great Sunday lunch is a simple pesto sauce. If you haven’t made pesto before, fear not this is really easy. I love pesto, the sauce is earthy, and light. Pesto also stores fairly well, as it will not stain your containers that you use in the fridge like tomato based sauces.  Here is what you will need.

A blender, or a food processor.
A large handful of Spinach.
One small clove of garlic.
1/4 cup of oil
1/2 cup of almond milk. You can use regular milk, or whatever type of milk your family prefers.

So first we need to wash and cut the stems off the spinach. If you don’t your sauce may be a little crunchy on some bites.  Once your spinach is prepared, toss it in your blender.
Next add a clove of garlic. Make sure that you take the outer skin and the tips of the garlic off. There is no need to cut it up anymore as our blender will do that for us.
Add your oil and milk to the mix. Now we are ready to start up our blender.
Turn the blender on liquefy. You will blend for about 30 seconds or until you have a nice creamy sauce. If your sauce turns out too thin, add a little more spinach to your liking.
Once your sauce is finished, pour over your noodle of choice, and enjoy.

This is such an easy recipe. One that I am sure your whole family will enjoy.


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