Instead of the traditional kuman & pine nut pesto, this one is made from spinach & walnuts – along with my all time favorite (manchego) cheese.
2 cups fresh baby spinach leaves
2-3 garlic cloves
1/4 c. toasted walnuts (you can microwave them on a ceramic plate for 2-3 minutes)
1/4 c. grated manchego cheese (found at Costco, but parmesan cheese can be substituted)
1/8 t. salt
freshly ground pepper
With a knife, roughly chop garlic & place in a food processor. Add the walnuts & pulse a few times.
Coarsely chop the spinach, & add to processor & pulse a few times.
Slowly drizzle in the olive oil until the mixture comes together.
Remove the pesto from the food processor & add the cheese, salt & pepper to taste, & stir to combine.
Stir over hot pasta using a little pasta water to loosen the sauce slightly if needed.
1 lb. ground turkey meat
2 t. finely chopped garlic
1/4 c. finely chopped onion
1/4 c. finely chopped red or yellow bell pepper
1/2 c. chopped fresh spinach
1/4 c. grated manchego cheese
salt & black pepper to taste
Mix all ingredients & roll into golf sized balls.
Heat 1 T. olive oil in the bottom of a wok or frying pan.
Place meatballs in oil, & cook thoroughly.
Remove from heat & add to hot pasta & pesto sauce.
Here’s a picture of manchego cheese – I get it from Costco. It comes from Spain & it is my all-time favorite cheese – a small slice on a day when I need a treat. It is absolutely amazing when paired with walnuts, & blueberries or pears.