Spinach Pesto for Stock

A great spinach recipe for every taste:

During pregnancy, the need for vitamins and minerals is higher than calories. The pesto with its high nutrient density per calorie does justice to this. During breastfeeding, the new rhythm of life makes healthy eating difficult. Our tip: Stock up on healthy things like the spinach pesto.

Rinse the spinach, sort it out, remove the stems and spin the leaves dry in a salad spinner or possibly drain them well. Blend finely with the olive oil and pine nuts in a hand mixer or possibly a blitz chopper, adding just a little salt. Mix the puree with the Parmesan cheese. Season the pesto with salt, pepper, balsamic vinegar and Worcester sauce. Pit the olives, chop coarsely and stir in. The spinach pesto stays fresh in the screw-top jar in the refrigerator for up to 3 weeks – it’s best to always cover the surface with a tiny bit of olive oil. The pesto goes well with spaghetti, cooked, peeled potatoes or possibly long-grain rice as a sauce or possibly seasoning. But you can also use it as a spread or possibly season salad dressings with it.

Take pesto, e.g. 1 bunch each of basil, parsley, arugula and chervil. The pine nuts can be replaced with sunflower seeds.

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