One of My Favs

Nat here. I just finished making some spinach pesto with spinach that was at the end of its life. I wanted to share the recipe with you guys. I made it for the first time last week and we loved it. It's really versatile. We like to put it on top of chicken tenders with a bit of roasted red pepper and whole wheat bread crumbs. We haven't done this yet, but I think it would also make a great pasta sauce on top of some whole wheat pasta. It's also really really good on sandwiches and wraps in place of mayo. I made a bunch of extra today so that we could use it for that purpose. I like to use avocado in place of mayo on a sandwich, but they go bad so quickly, so I've been loving the pesto idea. It's also great because you get your veggie in and then the nuts give you a bit of protein. Again, I don't really cook with recipes very often anymore, so I just have estimates.

Spinach Pesto

2-3 big handfuls of spinach
1/2 cup or so of nuts. I used cashews because that's what we had. Pestos are traditionally made with pine nuts, but I've seen it made with walnuts and pecans, so I figured cashews would work too.
About 1/4-1/3 cup of olive oil, maybe less. I'm not sure. 
Grated Parmesan cheese (optional, I didn't use it this time and it turned out great. But most pestos will always have Parmesan in it.)
Garlic powder or fresh garlic (1 clove or a few shakes of powder)

Put the spinach, nuts, garlic and Parmesan in a food processor, or in my case my Ninja. Pulse until you have a paste. While the food processor (or Ninja) is still running drizzle in your olive oil just to break it up a bit. You still want a paste, so don't add too much. Refrigerate any leftovers. Get creative with it. It's a yummy way to get some good leafy greens. Mmm... I bet it would be awesome on top of an egg whites only omelet. The possibilities are endless!