Spinach Pesto

Author Notes

Of all the recipes in my repertoire, this is probably the one I make most often. There are so many ways you can use it: as a dipping sauce for a sliced baguette or raw vegetables; as a sauce for pasta, all by itself or with fresh tomatoes and toasted breadcrumbs; as a topping for French bread pizza; as a condiment for grilled meat or fish (it’s great on steak).

Why spinach pesto, you might ask? For several reasons: spinach doesn’t oxidize the way basil does, so this sauce stays a vibrant green color in or out of the fridge; it’s packed with iron, so it’s good for you; you’re more likely to find fresh baby spinach than good fresh basil in the supermarket all year long; and spinach is easier on the wallet, too. —Margot Mustich