Spinach & Ginger “Pesto”

Spice Profile: black peppercorns, cardamom, cinnamon, cloves, coriander, cumin, fenugreek, ginger, mace, mustard, nigella, nutmeg, star anise

Wash and peel about .75 inch of fresh ginger. Coarsely chop the ginger and add a bit of water to an immersion blender container and then puree the heck out of it. Add spinach a handful at a time. Continue to puree until you have the desired amount. Then add the juice of one lime and salt to taste. Puree again until smooth. This is a great thing to add to any dish from eggs on toast to on top of chili! For variation, I will add a bit of hot sauce to the puree to make some spicy goodness--have fun with it!