I am a snacker. I graze on foods throughout the day and find myself munching on little things here and there. Some people say this is a good thing. . that you just eat small portions throughout the day. When I was working in an office, it was kind of a disgusting habit because I would have half eaten things (like Luna bars or apples) sitting on my desk.
Someone said something to me one day and so I started wrapping them up in napkins. So at least the half eaten things would be covered. But everyone knew what they were.
Now that I am home full-time, it doesn’t matter if I leave food sitting around. But ironically, I don’t even do this anymore. Maybe it was because I was running from meeting to meeting and didn’t have time to finish my snack so I’d leave half of it on my desk.
Makes perfect sense to me.
My latest obsession is this pesto. Spinach pesto because you can buy fresh spinach all year round and it’s a little less expensive than basil. I also threw in some more greens that I had leftover from a salad bag. In fact, I always find myself making pesto when I have a lot of leftover greens. . it’s a great way to make sure nothing goes to waste!
And this time I used almonds because I didn’t want to spend $7 or $8 on pine nuts. I already had the sliced almonds in my pantry. You can also absolutely use walnuts!
But the one thing I did splurge on was the parmesan.
So I obviously live in Wisconsin now and have been exploring Wisconsin cheese. There’s this little, amazing cheese shop called Fromagination. “At Fromagination, cheese lives the way it was intended to by its maker: on the block or wheel. When it’s ready to be sampled, we respectfully let it rest for a while first at room temperature to allow its aroma and taste to fully awaken. And when it’s ready to be sold, we hand-cut a piece from a block that has been permitted to breathe, but not to dry out. At Fromagination, you don’t need to guess what’s behind the plastic. You can see it. You can smell it. You can taste it. You can learn its story.”
It was here that I tasted this Parmesan. Did you know Wisconsin leads in the production of award-winning Parmesan here in the United States?This award-winning Wisconsin Sartori Reserve SarVecchio Parmesan from Plymouth, Wisconsin “follows in the tradition of the greatest cheese of Italy. You’ll appreciate the mellow, caramel flavors and the crunchy crystal texture at the heart of Sartori Reserve SarVecchio Parmesan.” This parmesan is studded with crunchy calcium lactate crystals.
Aged for at least two years, this parmesan is like none I have ever tasted. . it was buttery, smooth and nutty. So good. Almost too good to put into this pesto because I wanted to just eat the entire thing.
But obviously, I made the pesto and loved it. If you have some fresh baby spinach in your fridge, you have to give this pesto a try!
Spinach Pesto
Equipment
- food processor
Ingredients
- 2 to 3 cups packed fresh baby spinach
- 1 cup mixed greens arugula or basil + fresh parsley
- 2 to 3 cloves garlic
- ¼ cup almonds or pine nuts or walnuts or cashews
- 1/2 cup good quality olive oil + more if needed
- 1/4 cup Parmesan or Pecorino Romano cheese chunks or grated
- Kosher salt to taste
- crushed red pepper flakes if desired
Instructions
- Combine the spinach, greens, parsley, garlic, and almonds in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined and smooth. Add the Parmesan cheese and pulse until well combined. Season with salt and add the crushed red pepper flakes if using and enjoy!
- Pour over pasta, or enjoy with raw veggies, roasted vegetables or toasted bread.
Pesto, spinach & Parmesan! Three of my favourite things. I’d add chocolate, but even that’s too wacky a combo for me!
Needing a snack time now 🙂
Thank you, Alice! Three of my fave things as well! 🙂
Hahaa… that is an EXACT description of my work desk, except I normally have half-drunk cups of tea or coffee around also. Terrible… but I end up getting busy and never finish them. In fact, I’m staring at one right now…
Ahem. Anyway, back to this GORGEOUS pesto! I love it, everything about it! I tend to be obsessed with pesto at the best of times so the idea of devouring one that’s filled with spinach goodness is heavenly. I love the fact that you add red pepper flakes to your pesto too… I do it all the time! Yay, chilli fiend snacker friends unite! I will definitely make this xx
Hi Laura,
hahha, I’m glad to hear I am not alone! 🙂 and yes! chili fiend snacker friends unite!
Haha I am totally like that too, munching all day. I actually get full quickly then hungry again like the next hour.
I envy you, being able to be home full time. I want to find a job working at home haha, and maybe go to work just a couple of times a week. That would be pretty cool. I’ve worked at home before and sometimes it’s too easy to get distracted, but I sure do miss it.
The pesto looks scrumptious. Love pesto. What else do you like to eat this pesto with? Pasta dishes?
And what? You can’t find basil sometimes? OMG basil is like my favorite. A lot of times I think to myself that I should grow an herb garden at home because buying herbs at the grocery is so darn expensive. If I plan on cooking at home that calls for herbs, sometimes I get to bring some from work though.
Hey Aera!
I miss working in an office! The grass is always greener on the other side. . I am thankful that I get to be home with the kids. though. . I eat pesto with pasta, bread, crackers. . and veggies! I’m sharing a veggie dish with pesto tomorrow. .
yeah, I had a garden while we lived in Seattle and we’re thinking about planting something here in the Spring!
My 8 year old loves tomatoes. Sadley, she has GERD. Would you recommend pesto instead?
Hi Samantha. . I am not a doctor and not familiar with GERD. . so I’m not sure. . I’m sorry! But if she can eat everything in this pesto, you should try it! Lots of spinach!
I love pesto and this is a great twist!
Thanks so much, Alyssa!
Sounds fabulous, Alice! I love parmesan and so does my son. It’s totally worth it to splurge on the good stuff! It makes such a difference, especially when it’s the main flavor component of a dish. Like this gorgeous pesto! Such a great snack! 😀
Thanks so much, Allie!
Using spinach and other leftover greens is such a great idea, Alice. I’m an idiot for not thinking of it sooner! I always have wilting greens in my fridge (tsk tsk). I have a lovely chunk of parmesan in my fridge right now, along with parsley and walnuts. I think I need to make pesto this weekend. I love the stuff! And homemade is always better than storebought. As for the snacking…I graze all.day.long at work. It’s terrible. I’m an emotional eater so that means when I’m bored/stressed/sad/angry/happy, I’m eating. At home, not so much, cause I’m too busy cleaning/cooking/napping to be eating.
Totally, right? I think I graze less at home because I’m busier but when I was working in an office, I was literally munching on something all the time. . hence the half eaten food items all over my desk! 🙂
I love pesto, so I can’t wait to enjoy some spinach pesto straight from the garden when Spring comes along!
That sounds fabulous! I had my own garden in Seattle and am thinking about starting/building one in Madison soon!
So can’t wait to give this a try – so love pesto!
I’m totally with you on eating Parmesan plain—My family calls me cray cray, but I LOVE Parmesan cheese plain. And your pesto is totally gorgeous—LOVE that bright, cheery green!