Spring is for Spinach

Spinach Pesto

By Tolhurst Organic Published: March 12, 2018

    To make the pesto, blend together the spinach leaves, pumpkin seeds, oil, lemon juice and black pepper. Season to taste and keep in an air tight container in the fridge.



    1. Easy to make. Just blend the ingredients. Serve raw on bread or in soups.
      1 reply
      1. Customeressay
        Customeressay says:

        Congratulations on your new cookbook Eugenia, how exciting! Growing up, we ate spanakorizo all the time. I have to admit it wasn”t my favorite. My mom would leave the spinach rather large and as a kid the texture was a bit off-putting. Your rendition looks really tasty and as much as I love spinach and feta cheese, I will have to give this a try. I might have my new favorite dish. Congratulations again, and I hope you have been doing well!


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