Ensuring that I made use of all the food in my fridge, I made this spinach pesto. The aim was to use up what was left over from a bag of spinach I purchased for another recipe. And then use the pesto to make pea and spinach pesto arancini.
Head straight on to the Recipe For ♥ Spinach Pesto ♥
I had such grand plans for December! Each day would start with me writing a blog post. Well, that so did not happen. For my regular readers you know I like to be a month ahead in my writing. But as I sit at our antique table to write this post I am only 3 days ahead of myself. I did not write every day and for the first time in a long time, I don’t feel bad about that. Every December I create two dishes a day for the blog. Well, until 2019 came along. After 10 years of doing this, and having recipes up to the middle of the year, I just was not that motivated. I am not going to let that bother me as I have recipes for this week! And two planned for next week. The time after that will take care of itself.
Be inspired to make ♥ Spinach Pesto ♥ #LavenderAndLime Share on X
What I am focussing on right now are my plans for January. I am not jumping onto the Veganuary bandwagon. Nor am I doing a dry month. It is going to be a part continuance of December where I clean out my fridge and freezer. And we are going to be doing a fair bit of socialising. Out for dinner with friends is a definite. And Burns’ night dinner at our house as is tradition. We are also going away for the weekend to see friends who have moved to the coast. Work starts in earnest today even though I have been in and out of the office as needs be. And I am going to get back into my exercise regime in earnest this month. What are you focussing on this January?
Click on the links for conversions and notes.
Spinach Pesto
Ingredients
- 150 g baby spinach leaves
- Juice of 1 lemon
- 1 garlic clove, crushed
- 2.5 mls salt
- 30 mls olive oil
- 15 g flaked almonds
Method
- Place all of the ingredients into a blender
- Blitz until as fine as you would like it
- Store in a sterilized glass jar and use as needed
Notes
This looks delicious Tandy and I love the presentation. Pesto is such a favourite. Travel is on our agenda so you will hearing about that and hopefully back to exercising.
I look forward to hearing about your travel plans!
Nice. And I have a lot of spinach sitting in my fridge right now. It’s a great idea to make a spinach pesto. I’m excited about your arancini. I don’t make any plans, or any rules, cause then I’d just want to break them. I’m never going vegan cause I’m a cheese-a-holic. And going dry has never crossed my mind. I do need to lose weight, cause that happens every year, starting in about october through the holidays. As far as blogging goes, I guess the plus is that we’re our own bosses, and can set out own deadlines, and break them. It’s work! It takes time! But I do love it. It’s my only really creative outlet. And, I love following blogs because I continue to learn. Happy 2020!
I could also never go vegan, for the same reasons!
OMG this is hilarious! I made a pesto with flaked almonds too (mine was with basil). I used them because they were all sort of broken and I bought them for decorating with.
the same reason I used mine haha – we are so in synch!
sounds like a reasonable approach to theNew Year!
I thought so 🙃
It sounds like this year might be more pleasant if you go at it more relaxed. Your pesto as well as the arancini sound perfect.
Thanks Karen, I cannot be too relaxed otherwise nothing will get done 🙂
You are well organised regarding your blog, Tandy. I am very fly by the seat of my pants. I try to get ahead on book reviews over December but I spend time writing so I don’t prepare posts in advance. That is why it is hit and miss, depending on how much time I have during the day and evening in the working week.
I only do this as a matter of habit as I do not like to work when we are travelling 🙂