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 Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...Read more


To Betty and me, Fair Shares means security and fairness. It is great to know that every week we will be able to move product and receive a fair price for it. I am proud to be part of the Fair Shares team.

Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery