10 oz. fresh baby spinach, 2 lemons, juiced, 6 oz. extra virgin olive oil, 2 Tbsp. pine nuts or walnuts, 2 cloves garlic, 2 Tbsp. grated Parmesan cheese, 50 ml. dry white wine, salt and pepper to taste.
Recipe: Bring 2 litres of water to a boil and wilt the spinach for 15-20 seconds. Strain and cool down the spinach under cold running water or in ice bath. Put all the spinach in a towel and squeeze gently to remove the extra moisture. Add the wilted spinach in a blender with all the remaining ingredients and blend until the spinach pesto is smooth and pasty. Transfer the spinach pesto in a plastic container and pour a thin layer of olive oil on top to keep it fresh. Try the spinach pesto over a fried fish fillet or with scallops. I used it over pan-fried tilapia fillet and it was delicious. After frying the tilapia I put 1 tablespoon of the spinach pesto over each fillet and finished the fish in the oven for a few minutes.
Tip: For longer storage you can portion the spinach pesto in zip bags and keep it in the freezer for probably a few months before using it.
