When you were a kid, did your mother insist that you “eat your spinach”? And remember those old Popeye cartoons that showed how eating spinach gave the sailor superhuman strength?
Spinach is rich in iron, necessary for healthy blood, as well as vitamins A, B2, C, K, and folic acid, plus manganese and magnesium.
Its phytochemicals aid eyesight and provide anti-inflammatory and cancer-fighting benefits. Combine all these qualities with coconut oil’s quality, medium-chain fatty acids and you’ve got a recipe for good health.
SERVED AS A DELICIOUS SPREAD ON BRUSCHETTA OR AS A SIMPLE DIP-PING SAUCE FOR ROLLED MEATS AND CHEESES, THIS PESTO RECIPE MAKES AN OUTSTANDING APPETIZER FOR 6.
- ¹⁄4 cup pine nuts
- 3 cloves garlic, peeled
- 1¹⁄2 cups basil leaves
- 1 cup spinach leaves
- ¹⁄2 cup coconut oil
- Salt and pepper to taste
In a small skillet over medium heat, slightly toast pine nuts until fragrant, about 2 to 5 minutes.
In a blender or food processor, combine pine nuts, garlic, basil, and spinach; blend or process on high while adding coconut oil gradually until desired consistency is achieved.
Season with salt and pepper to taste.
You can also add a good-sized dollop of this tasty pesto atop your favourite pasta dish to give it some extra zip, as well as additional nutrients.