Pesto, Spinach

Spinach Pesto

Servings 3 servings of @ 1 tablespoon*.5 oz spinach or half cup** $0.15
1/4 oz walnuts $0.16
1/2 clove garlic – $0.05
4 tsp parmesan cheese, grated $0.72
2 tablespoons olive oil – $0.58
Salt and pepper to taste – $0.05

Total for recipe – $1.71 or $0.57 per serving
Calories: 105 Fat: 11 Protein: 1.3

Place all ingredients up to oil in a food processor or blender.
Pulse until finely diced.
Add a couple of drops of oil and another 10 seconds.
Repeat.
Add rest of the oil in steady stream if using food processor or all at once if using a blender.
Pulse or blend until a light green paste forms.

*You can multiply this as needed. It will last for a few weeks in the fridge. I just
don’t make a lot because I like to make different kinds of pesto, depending on what I have around. Variations to come. Week 1 features spinach, parmesan, and fontina in a multitude of recipes. If I buy it and don’t use it, I paid double, or triple, or whatever. A waste.

I don’t make less than this because it’s hard to do in the food processor. Got to scrape the sides several times, and even then it doesn’t incorporate as well as if I’d make a cup. If you have a mini blender or mini immersion blender, go ahead and make 1 serving.

**But spinach pesto? I know. As a friend of mine would say, “You eat spinach like it’s your job, and you’re trying to get promoted.” I’ve got a touch of the Anemia. It’s spinach or blood sausage.

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