Since I always have frozen spinach in the fridge (note: you can use fresh baby spinach leaves too), I have been thinking about creative ways of using them. For those who prefer a milder and sweeter version of the traditional basil pesto, this recipe is for you.
Using frozen spinach is cheaper and more convenient than fresh baby spinach leaves, plus I can’t really tell the difference with the end result. Now I can make the pesto anytime I fancy!
Pesto is really easy to make with a food processor, keeps well in fridge and freezer, and you can make so many quick meals with it! The first meal I made with it is spinach pesto pasta. Tomorrow, I’ll be making salmon pesto in paper parcels for dinner!
This recipe uses frozen spinach for convenience. You may substitute 120 grams frozen spinach with 60 grams fresh baby spinach leaves instead.
Besides food processor, you may also use a traditional mortar and pestle.
* Thaw frozen spinach in the microwave on medium, for about 3 minutes (varies according to your microwave; stir through halfway for even cooking). The spinach need not be warmed; just thawing it (still cold) will suffice. Squeeze spinach very dry either by wringing them in your hand, or using two spoons to squeeze out the water.