Wednesday, August 18, 2010
Spinach Basil Pesto
I was looking for recipes to use spinach in a way that I would enjoy, because I'm not a fan of vegetables. I found this one a year or two ago and I was very surprised at how much I liked it.
Here is where I found the recipe:Spinach Basil Pesto
It is fabulous with either pasta, chicken, or both.
Here is how to make it:
- If you're planning to use this with chicken and/or pasta, get that cooking first.
-Next, throw the following into a blender or food processor:
-1 1/2 cups baby spinach
-3/4 cup basil
-1/2 cup toasted pine nuts (often, I cannot find these at the store, so I have substituted almonds)
-1/2 cup grated Parmesan cheese
-4 cloves garlic, peeled & quartered
-3/4 teaspoon salt (I leave this out to reduce the sodium)
-1/2 teaspoon pepper
-1 tablespoon lemon jice
-1/2 teaspoon lemon zest (I leave this out cause I never feel like grating lemon peel)
-1/2 cup olive oil
-Blend/process. I have to add quite a bit more olive oil as it's blending; otherwise, this is too thick for the blender to handle. If you have a food processor I bet it would work much better.
-Once your pasta and/or chicken is finished cooking, just add a few spoonfuls of the pesto and voila! I keep the extra in the fridge (but then again, I am just cooking for two people so you may end up using the entire batch).