Despite careful menu planning, we always seem to have something lurking in the back of the fridge which is just about at the end of its life. On this occasion, half a bag of spinach was watching me woefully from behind the tomatoes every time I went to make a cup of tea. A little wilted but still edible, it had no place in the rest of our meals for the week – but I couldn’t bring myself to throw away perfectly good greens.
Luckily, after the success of our basil and sunflower seed pesto, it didn’t take long to come up with a solution. Spinach pesto! Of course! The half bag of seeds left over made its way into the blender, along with the spinach and some garlic and lemon. And as we’d used up all the lemons in the fruit bowl, I used (promise not to tell?) bottled lemon juice. You honestly can’t tell the difference a lot of the time – and it’s an invaluable addition to our fridge for emergency pancakes, keeping sliced apples from browning and curdling soy milk for baking.
The resulting spinach sauce was fresh-tasting and delicious, but we still had no need for it this week. So out came our trusty ice-cube trays. A good dollop in each section, whacked in the freezer for a couple of hours, and the spinach pesto cubes were ready for transferring to a ziplock bag.
Just grab a couple from the freezer when required, defrost and add a sprinkling of nutritional yeast if desired. Quick, easy and tastes amazing – and who doesn’t like instant food?
- 90 g fresh baby spinach
- 90 g sunflower seeds
- 1 clove garlic
- 1 tsp lemon juice
- 60 ml olive oil
- 60 ml water
Place all the ingredients except the water and oil into a food processor. Blitz on slow to combine, adding the liquids in a steady stream.
Dollop into ice cube trays and freeze. Once hard, the cubes can be removed from the trays and placed in a freezer bag to save on space.
Use as required!