Spinach & Parsley Pesto

I used to think pesto could only be made with basil. Like, it was the law and if I broke it the pesto police would force me to surrender my spatula and I’d be carted away. It wasn’t until a year or so ago that I realized there are a whole lot of other things that you can mix up and call pesto (thank you, Pinterest) and have since tried out a few variations – what you see here is the latest experiment using spinach, parsley, garlic, pine nuts, and asiago cheese. Doesn’t it look like a bowl of sunshine? So fresh and happy. It’s a perfect antidote for all the cold and wintry weather we’ve been having.

This spinach & parsley pesto is great tossed with some pasta, but there are so many other ways to use it, too – on sandwiches, grilled chicken and fish, maybe mixed with some cream cheese as a savory spread on a toasted bagel? So many ideas! Covered in the fridge it will keep for a week or it can be frozen.

If you’re looking for something fresh and bright give this one a try and, don’t worry, there’s been no sign of the pesto police at my house. It’s all good.

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