Fresh Spinach Pesto

SO easy and a different way to enjoy the spinach. We substituted Marcoot Cave-aged Tomme for the parmesan, but you could use scamorza or any aged grating cheese. It was delicious with fresh pasta.


4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 medium garlic cloves, halved
3 tablespoons pine nuts
1/2 teaspoon dried leaf basil, crumbled
1/4 cup extra virgin olive oil
1/3 cup grated fresh Parmesan cheese
1/8 teaspoon kosher salt, or to taste
1 pound spaghetti or other pasta

Place garlic in food processor and process for a few seconds.
Add all remaining ingredients except cheese and salt and process until smooth.
Add the cheese and kosher salt and process until the pesto mixture is smooth.

Toss with pasta or spread over bread or meat.

Tip: How to Prep Asparagus

When you get asparagus in your CSA, it's going to be so much fresher and more tender than the often tough and woody stalks you'll find in the grocery store. The "proper" technique for removing the tough end is to hold the end and the lower part of the stalk and bend until it snaps.Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery