21 May 2012

Spinach and Walnut Pesto

'The Donna Summer Anthology' by Donna Summer

The deaths of Donna Summer and Robin Gibb have been added to the avalanche of loss in the music industry. To commemorate these musical legends I will be embracing their albums in the kitchen this week. This evening it was all about Donna Summer.

 It's National Vegetarian Week and I love a food challenge, so all over this like cheese on toast. Tonight's dinner was a familiar and comforting move - pasta and pesto. With a fresh green spangling bag of spinach, I whizzed up a quick pesto that will freeze well and also last a few days. I'm literally going to consume spinach similar to Popeye the Sailor Man!  Spinach is flipping amazing. Excuse the slang, but I can't think of two other words that describe this dark emerald gem of a leaf. Using spinach in meals will bulk up your RDA of protein, fibre and there are hardly any calories to worry about.

Recipe for 50g pesto:

6 medium shelled walnuts.
50g fresh spinach (two large handfuls)
Half a tsp of nutmeg
Olive oil
1 large garlic clove

▶ Method:

: Wash and dry spinach, then wilt in a sieve above boiling water.
: In a blender add the garlic, two tablespoons of olive oil, walnuts and nutmeg.
: Once the spinach has reduced, put this in the blender and whizz!
: Taste and check consistency, at this point I added a bit more olive oil.
: Stir through whole wheat pasta with roasted red pepper. For the pepper: the skin has to be charred and blistered then peel off. Finally add preferred cheese, I'm a feta-holic girl at heart!


A lovely pesto suitable to use like any other pesto that sits on the supermarket shelf.

Favourite Songs:

ê 'Hot Stuff'
'Could It Be Magic'