it’s humpday so it’s spinach pesto

I found this simple and delicious recipe on domestic diva, MD. I made some changes because AJ is allergic to walnuts but not pecans. I like it spicy so I added the garlic and red pepper flakes. It’s delicious served on top of Trader Joe’s Goat Cheese and Sun-Dried Tomato Ravioli with a salad on the side. It’s perfect for a quick and easy humpday dinner!


3 cups fresh spinach, washed and drained
1/3 cup pecans (originally walnuts)
1/4 cup parmesan cheese, grated
3 cloves garlic, chopped
1/2 -1 teaspoon red pepper flakes, or to taste
1 tablespoon  lemon juice
1/4  cup olive oil, less if desired
Salt and pepper to taste

  1. In a food processor, add the spinach, nuts, parmesan, garlic, pepper flakes, and lemon juice.
  2. Start the food processor and drizzle olive oil into the feed tube until you reach your desired consistency. Salt and pepper to taste.
  3. To store, place in small jars and leave room at the top. Cover with a thin layer of olive oil. This will help your pesto stay green.

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