I like this Fresh Spinach Pesto for a number of reasons;
it's milder than Basil Pesto so you can use it where Basil might overpower. It is simple to make and the big bonus; it can be made affordably, year round.
Plus, it adds another vegetable to the dish, and the bright green color is so appealing. Unlike cooked spinach, raw spinach has a more mild flavor, so many times it is more readily accepted by little ones.
This time I served it with plainly grilled chicken. Sometimes grilled boneless, skinless chicken breasts can be a bit dry but the spinach pesto really helps balance that issue.
It goes together quickly in the food processor while the meat/fish is cooking. It can also be made a day or so ahead.
This time I served it with pasta and roasted butternut squash with Brown-Butter Walnut sauce.
Fresh Spinach Pesto
4 generous portions