This delicious recipe starring spinach was included in this month's Veggie Buds Club box!
It was developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
This pesto packs a ton of spinach power into a single spoonful. Kids will love smashing the garlic clove, adding ingredients to the food processor, and pushing the buttons to grind the pesto.
Superfood Spinach Pesto
-3 packed cups baby spinach (about 3 ounces)
-¼ cup raw walnut pieces (or any nut you like or substitute additional
-pumkpin seeds for a nut-free pesto)
-¼ cup raw pumpkin seeds
-¼ cup of grated Parmesan cheese (optional)
-1 small garlic clove, peeled and smashed
-2 tablespoons fresh lemon juice
-¼ teaspoon honey (optional)
-¼ teaspoon salt, plus more as needed
-1/3 cup olive oil or avocado oil
1. Add all ingredients to a food processor.
2. Pulse mixture until finely chopped then process until smooth and creamy, stopping to scrape down the sides of the bowl one or two times.
3. Taste for seasoning and add more salt or lemon juice as needed.
4. Store in an airtight container in the fridge for up to a week or freeze in small portions for up to 3 months.
Here are some ways to use pesto!
-Stir into cooked pasta
-Use as a base for pizza
-Spread on a sandwich or grilled cheese
-Thin with additional oil and use as a dressing or dip for veggies
-Marinate chicken then roast or grill
-Toss with roasted veggies or cooked potatoes
-Stir into soup or tomato sauce for an extra flavor boost