The other week when I made the asparagus and ramp pesto pasta I realized that even though I use spinach in pestos a lot, it always plays a supporting role and it is never the star. This got me to thinking and one thing led to another and I soon found myself remembering spanakopita, a Greek spinach pie , and before I knew it I was coming up with a way to include all of the flavours of spanakopita in a spinach pesto. One of my favourite things about spanakopita is all of the fresh herbs so I had to include some fresh dill, mint and parsley in the pesto. Pestos often include a nut and the walnut seemed like the natural choice as thoughts of baklava danced through my head. Of course the cheese just had to feta! The spanakopita pesto turned out great! It has all of the flavours of spanakopita including an amazing freshness that just screams spring.
Spinach Pesto (aka Spanakopita Pesto)
Servings: 1 cup
- 1 cup baby spinach (packed)
- 1/4 cup fresh herbs (chopped, I used a combination of parsley, dill and mint)
- 1 clove garlic
- 2 tablespoons walnuts (toasted)
- 1/4 cup feta
- 3 tablespoons olive oil
- 1/2 lemon (juice and zest)
- salt and pepper to taste
- Place everything into a food processor and blend.