I must spend at least as much time reading the food blogs of others as I do writing posts to feature here at feastwisely.com. In some ways the reading bit is more enjoyable than the writing. Not just because it requires less brain power but because my fellow foodies are a big source of inspiration. Take for example “Whole lemon dressing” – a recent post from Chef Mimi that caught my eye.
Mimi’s whole lemon dressing uses the entire lemon. It was the first time I’d seen this – a technique that puts to good use the pith (the white inside bit) and the skin (or peel). Too often these parts of the lemon are discarded without a second thought, but it seems they can be just as valuable as the pulp (or juice).
Reading about the impressive ‘whole lemon’ idea inspired this, my first post of Spring. My zesty spinach pesto is easy to make and is super healthy. And, although I’ve called it pesto it’s very versatile and can easily be used as a pasta sauce or a salad dressing. Since making a giant batch last week I’ve been enjoying a daily fix.
Before I dive into the recipe a few tips:
- The lemon. Given the whole lemon is used be sure to choose one that’s unwaxed, or find a technique online (there are many) to remove the wax from a waxed lemon.
- The spinach. Not a fan of Popeye’s green of choice? Don’t let this put you off – simply substitute the spinach with kale, basil, parsley or even lightly cooked broccoli.
- The cheese. It’s optional – this pesto can easily be made without the Parmesan to create a vegan version. You could always throw in a handful of pinenuts or walnuts for extra flavour.
Whole lemon spinach pesto
Ingredients (makes around 5-6 medium jars)
- Approx 500g spinach (English or baby spinach)
- 3 cloves garlic, peeled
- 1 large lemon (unwaxed)
- 1/2 cup extra virgin olive oil
- 100g Parmesan cheese, chopped into small cubes (optional)
- Salt & pepper
Method
- Wash and dry the spinach and then roughly chop it.
- Wash the lemon and then slice it into 8 – 10 pieces before removing the seeds.
- Gradually add the spinach, garlic, lemon pieces and Parmesan into a food processor.
- Process until eventually combined, gradually adding in the olive oil.
- Season with salt and pepper and give it a final blitz until you have a smooth consistency.
- Transfer into jars, top each with a little olive oil and store in the refrigerator.
- Sterilise the jars first if you’re keen to keep it for more than 5-7 days.
Also before I go a shout to out to Fiesta Friday #188 where I’m sharing this post. Thanks to Angie and her co-hosts for this week’s collection of recipes….
Laura
Here are some more pesto like Feast Wisely posts you may like:
- Indian tomato kasundi relish
- Kale pesto
- Mango chutney/pickle – Indian style
- Onion relish (sugar free & fermented)
- Parsnip hummus (vegan)
- Pineapple pickle
- Ricotta – salted & whipped into a citrus dip
- Salsa verde with mint, basil & parsley
Feast Wisely 
I always make basil pesto as I like it so much and have never tried another version. Interesting using a whole lemon!
Aunt Juju – in that case give spinach a go – less delicate than basil but very cost effective!
I grow my own basil so for me it’s cheaper than spinach. Maybe some time I will experiment… I made pesto once with lemon basil and I wasn’t crazy about the lemon flavor – I can’t imagine using a whole lemon. Maybe to use with fish!
Lucky you having your own basil 🌿😄
Great idea and lovely color!
Thank you Liz – green is good!
How funny! I’ve been experimenting with whole lemons too after Mimis and Sally’s posts. Your pesto looks fab!
Great minds think alike Elaine – can’t wait to see your creations 😊
As soon as I saw your post, I realised that of course the whole lemon idea would appeal to you too!
Reading is way better than writing blog posts, but you get too much inspiration at the same time and you want to make everything soon!😂 This sounds absolutely delicious, Laura! And the color is so vibrant!! Thanks for sharing and happy Fiesta Friday!
Thank you Jhuls for hosting – I’m sure they’ll be lots of reading for you this weekend 😄
Yes! I am on a multi-tasking job when at work, too. 🤐
What a fabulous recipe, Laura. I adore spinach and love the idea of using it for a pesto. And using the whole lemon – I’m so intrigued to try.
Thanks Tracey – yes you must give the whole lemon thing a try – it adds so much more flavour than just using the juice 🍋
Lemon Spinach Pesto is superb dish and healthy too. thanks for sharing
Thanks Jessica!
Fantastic!!! Something happened because I though I’d always followed you. It’s happened before, though, so it must just be some kind of glitch. This is truly brilliant! And I love that you used spinach with the lemon, and not basil. I can’t wait to try this! And thank you!
Hi Chef Mimi – glad you found my post – and of course all the thanks goes to you! Yes the method works so well, now I’m finding myself on the hunt for unwaxed lemons (too many stores only stock the waxed ones…..)
Oh yes, that’s so true. So, I’ve also seen whole lemon lemonade comments, and whole orange cake comments! So there’s more for you to try! But the pesto? Incredible.
Whole lemon lemonade sounds great – and glad you like the pesto 🤗
Pesto is kind of magical, isn’t it? This version sounds wonderful. And I do like the whole lemon idea…I usually toss my citrus into my morning smoothies…I hate waste!
Thanks Mollie, and I agree you can’t beat a good pesto – glad you’re onto the whole lemon idea too!
I hate to waste anything! 🙂
This sounds so delicious! I love lemon in pesto, so fresh 🙂
This definitely deserves a try! I’ll be looking for organic meyer lemons for this. I hope using whole lemons won’t give it a bitter aftertaste?? Supposedly the pith is bitter but I’ve never actually tasted it, except in preserved lemons and it’s not bitter there.
Hi Angie – I found the flavour to be strong but not bitter – I would say a little goes a long way is true when using the whole lemon – let me know how you go….
This is wonderful. I’m going to have to try it real soon as our basil plants have come to an end and so curious to use the entirety of a lemon.
Annika – if you’ve got abundant basil then go for it – the flavour would be even mor delicate than with spinach 😄
Oh, late coming to this recipe. But it looks so good!! Thanks for posting.
Thanks Christina!
Could anything be such a vibrant green?! What a great post!
Thank you!