Apparently if you eat spinach often you’re going to be pretty darn healthy and live until you’re 110, your skin will turn green, and you’ll start speaking like Popeye, but who cares you’ll be alive! ALIVE! –Praise spinach!
Okay, Popeye wanna-be’s, let’s look at all the good spinach does your body: Spinach is high in iron and aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating, it has anti-cancer and anti-inflammatory properties. It has tons of vitamin A, C, E, K, beta-carotene, manganese, zinc and selenium. Spinach protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts, and is also a key component of lymphocytes (or white blood cells) that fight infection. Spinach promotes healthy skin by allowing for proper moisture retention in the epidermis, thus fighting psoriasis, keratinization, acne and even wrinkles. Spinach can prevent excess activation of osteoclasts (the cells that break down bones), as well as promote the synthesis of osteocalcin, the protein that is essential for maintaining the strength and density of our bones. Eating one cup of spinach fights atherosclerosis, cardiovascular disease and stroke. Spinach contributes greatly to a healthy nervous system and brain function by providing an essential part for the synthesis of sphingolipids, the important fat that makes up the Myelin sheath around our nerves. –I have no idea what half those things are, but I’m sold on it! .
I’ve been meaning to make Spinach Pesto for quite some time and it was truly as good as I was told and simple to make.
Here is how I did it,
I bought a bag of cleaned baby spinach and steamed it quickly, and drained and squeezed all the liquid out of it, some people don’t cook the spinach first when they make spinach pesto, but I’m not some people. After you squeeze the liquid out of the steamed spinach it will look like you have a small fist of spinach, don’t fret, it is a powerful fist full of green. Place it in a food processor with a tablespoon of pine nuts, two tablespoons of parmesan cheese, 1 garlic clove, ½ cup olive oil, a pinch of nutmeg, and then let it rip (you may need to use more olive oil) –Within 30 to 40 seconds you’ll have a brilliant green pesto ready to be tossed over cooked pasta. I used thick spaghetti and that’s the way it is…I yam what I yam…
this looks so simple and delicious! I’ll have to add spinach to my grocery list for tomorrow. hope the kiddo likes green spaghetti!! (kale is also a delicious and nutritious green… actually anything green is good for you, so post some kale recipes too… there are so many different types of kale i wouldnt know where to begin)
LikeLike
I love kale! J
LikeLike
I may need to try making some Spinach pesto! Also, I’ve just discovered the joys of making my own pesto (and you can see my post on it 😉 ) and was wondering what to use when Basil will be out of season, in case my basil plants wither away. Now I know! Myelin is like a membrane around nerve cells and it sort of helps speed up or improve the signal transmission between one nerve cell and the other.
LikeLike
LOL You were paying attention… glad you enjoyed the post, will check your out now, John
come back again!
LikeLike
I’ve always wanted to give pesto a go, but never got down to it! It looks yummy, nutritious and easy. I will have to try it soon. 🙂
LikeLike
Great!
LikeLike
Hi John, thanks for following my Bake, Rattle & Roll blog. Loving yours – I actually read a post last week over on The Kitchn blog about spinach & popeye which explained why everyone is so obsessed with the iron content of spinach, it was pretty funny! x
LikeLike
I love spinach, I eat it as much as I can…
Really enjoy your blog, come again! Jonn
LikeLike
I did a post a few weeks ago about my current obsession with spinach but had never thought about making a pesto with it! Thanks for sharing the recipe…will definitely have to try this 🙂
LikeLike
Okay! Let me know how it comes out! Always nice to hear from you. John
LikeLike
Love pesto of any kind! I had spinach walnut pesto on my cucumber and tomato salad last night. Try parsley pesto too—- Just so refreshing! 🙂
LikeLike
That sounds great, I love parsley… I made a mint and carrot pesto that I use in a pea soup that I am going to about blog soon, it was refreshing too…. love those herbs…Thanks for sharing!. –John
LikeLike
Ohh, that sounds lovely—lots of mint in the garden right now! Great posts John! Thanks! 🙂
LikeLike
Thanks for this easy and quick meal. It looks delicious. Always good to eat things that keep you regular. Haha.
LikeLike
LOL… Did you just make a poop joke on my food blog? LOL
LikeLike
Yep. I thought about just saying poop but thought that might be overboard for a food blog. I am going b try out the spinach pesto though.
LikeLike
LOL okay….
LikeLike
Lovely pesto-pasta idea ! I’d never be able to say ‘unfriend’ to spinach 🙂 Thanks a million for showing me one more fun way to eat spinach 🙂
LikeLike
Sure, thanks!
LikeLike
This makes me happy I planted so much spinach! Now to wait for it to grow enough…
LikeLike
🙂
LikeLike
Also, spinach is rich in lutein. If macular degeneration is in your family medical tree, eat those greens. Kale, too. I’m a Popeye. The end. Oh, and this pesto looks yum.
LikeLike
Thank you! Always nice to hear from you! John
LikeLike
Pingback: My (futile?) attempt to run 5Ks to get faster « Jane Likes to Run