Food Matters Project: Speedy Spinach Pesto

Lately I have been obsessed with The Faux Martha. Melissa’s photos are amazing, tempting me to try pretty much anything she whips up in her kitchen. It is through Melissa that I discovered The Food Matters Project.

The Food Matters project is all about incorporating more unprocessed, whole, and natural foods into our lives and diets and is based on the book Food Matters by Mark Bittman.

Basically each week a community of amazing bloggers gets together online and cook up variations on a recipe from Bittman’s book. This week it’s Roasted Red Pepper and Walnut “Pesto”.  Since I didn’t have walnuts or roasted pesto I improvised and came up with my own version.

Spinach Pesto

MAKES ABOUT 2 CUPS

INGREDIENTS

  • 2 garlic cloves , unpeeled
  • 2 cups chopped fresh spinach leaves
  • 1 cup fresh basil
  • 1 cup Parmesan cheese , grated
  • 1/2 cup toasted pecans
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil

INSTRUCTIONS

In a small bowl pour a cup of boiling water over garlic and let it sit for 1 to 2 minutes.  Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.

Pulse garlic, spinach, basil, Parmesan, pecans, and red pepper flakes in food processor until finely ground, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.

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