I was craving pesto but didn’t have basil or pine nuts so I decided to substitute basil with different green source and pine nuts with different nuts. My ending concoction – spinach and pecan pesto and delicious at that.
Super easy to make and it can be versatile when it comes to dishes (pizza, pasta, straight up with veggies, etc).
I really wanted a flatbread pizza but am not a big fan of red sauce on pizza so decided that pesto wouldn’t let me down…and it didn’t. Click here to check out my Chicken and Veggie Pesto Flatbread Pizza
Few handfuls of spinach.
1 tsp minced garlic
Handful of pecans
1/4 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil, more if need be
Add ingredients to a blender (I layered the ingredients so that it would blend up better). Add more evoo if it isn’t blending well. Refrigerate in an airtight container and use up within a week (it made between 1/3 and 1/2 cup) meaning lots of pesto in my upcoming meals. yum (:
note: I’ve seen spinach and walnut pestos but didn’t have walnuts so opted for the pecans.