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.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.