My low-lactose spinach dip may not have scored big on Super Bowl Sunday, but it made a delicious pasta sauce on Monday night!
For the dip, I followed this recipe as a guide, swapping almonds for cashews, using fresh garlic in place of powder, and goat cheese instead of cream cheese.
For the pasta, I added leftover turkey meat from burritos (previously seasoned with cumin and chili powder, plus chicken broth) to cooked pasta, and stirred in two spoonfuls of the spinach dip. Delicious!
Pre-washed spinach + walnuts + olive oil = 5 minute pesto. I had a stash of leftover spinach and a sudden inspiration to make pesto. If you have a blender or food processor, it literally takes 5 minutes to whip together homemade pesto. First, I blended the spinach leaves, then added walnuts, then olive oil, salt and two crushed cloves of garlic. One batch for the fridge, and one for the freezer. Fresh, easy, and will be delicious with a variety of pasta dishes.