Spinach-Snap Pea Pesto

I love a good sauce to keep on hand in the fridge for last-minute dishes. Dinner in a hurry? Roasted veggies, in a bowl, chickpeas, and a good sauce. Dinner is served!

Lunch quandary? (something I’m always in) Salad, good sauce thinned to a dressing, a cracker or two for fiber, good to go.

A good sauce, or several, is a quintessential part of a well-prepped fridge, in my opinion. I happen to love this sauce, and put it on everything. Its fast, versatile, and takes well to thinning or leaving it chunky to even use with yogurt as a dip! Oh, the possibilities!

Spinach-Snap Pea Pesto

2 cups spinach

1 cup Snap peas, roughly chopped

¼ medium yellow onion, roughly chopped

2 Tbsp minced garlic, or 1 clove roughly chopped

½ of a ripe, medium avocado

1 ½ cups lemon juice

Salt and pepper to taste

Make it happen:

Combine all ingredients in a food processor until smooth, adding water to thin if necessary to achieve a smooth sauce.

Serve over spaghetti squash or save for use with pasta of your choice. This sauce is well-suited to longer noodle shapes or ridged shorter shapes, which catch the freshness of the sauce and coat well. It also complements orzo well!

When I serve the sauce tossed with spaghetti squash, I love to throw in roasted peppers and tomatoes, lightly charred and ready to burn from a good oven roasting, or I’ll top it with a big pile of steamed broccoli or cauliflower and some raisins that I’ve plumped for a short while in citrus juice. For even more texture, add pistachios to the raisins after draining them and you’ve got a real Sicilian party!