Oh my, I can barely tear myself away from this stuff!
This isn’t your usual pesto. This one is made with spinach, almonds and feta cheese. Because of it’s coarse texture it makes a fantastic dip or spread. And I am only just starting to discover all its versatile uses.
My aunt in Germany called me and told me I have to make this for my blog. A friend of her’s had made it and she became instantly addicted.
(This is not the first time my aunt has made fantastic recipe-suggestions for my blog. These mini salmon quiches were inspired by her as well.)
I didn’t get a detailed recipe (because she didn’t have one). Instead my aunt just dictated to me which ingredients her friend had used and left it up to me to figure out the measurements. This is what I came up with, and it is amazing!
In the German original wild garlic (ramsons) makes up the green part of the pesto. A little research showed that my chances of finding wild garlic in the dry prairies around Calgary were pretty much nil. While wild garlic is wide spread throughout Europe, in Canada it seems to be limited to the more humid provinces in the East.
Unlike regular garlic, with wild garlic it is the green leaves that are frequently used for cooking. They have a milder, very aromatic garlic taste. But even in places where wild garlic grows, its season is very short (I believe it may just have ended). Usually, it is one of the first things that shoot up in early spring.
So for the rest of the year (or if you can’t access wild garlic, like me) baby spinach with a few added garlic cloves takes the place of wild garlic in this pesto. I am sure it is not exactly the same, but makes a good stand-in.
I’ve been dipping this pesto all day crostini-style with small rounds of toasted bread. This is probably very nontraditional, but I even spread it on the end crust of pizza slices. You know, that dry part that usually stay without any toppings.
I can totally see making myself an amazing sandwich spread with this pesto. And over the weekend I plan to experiment with this spinach pesto’s suitability to dress up simple pasta. I’ll keep you updated, if it goes well.
- 125 grams (about 3 cups) baby spinach
- 2 garlic cloves
- 75 g (2.6 oz) almonds
- 75 g (2.6 oz) light feta cheese
- ¼ cup extra-virgin olive oil
- freshly ground black pepper
- Place the almonds and garlic in a food processor and whirl until the nuts are coarsely chopped.
- Add spinach, feta, olive oil and black pepper and pulse into a coarse pesto texture.
- Keep refrigerated for up to 1 week.