Saturday, July 9, 2011

Spinach Basil Pesto Sauce~ on Pasta

As I have stated before, we are a family that thrives on freshness... on homemade dinner cooked with ingredients fresh from the garden or the farm. Then there's something truly special about dinner. For me, it's not a sacrifice to cook from scratch; it's only one if I don't. So I meal plan on Sunday & shop but sometimes, not everything works exactly that way. This week was more impromptu & because of that, I have a beautiful package of fresh, baby spinach that was beginning to wither. The best thing to do? Use it.

Here's a from-scratch recipe that takes at most 10 minutes but is nutritious & absolutely delicious (& saved my baby spinach):

Spinach Basil Pesto Sauce

  • 1/4 cup walnuts, chopped
  • 7 oz, fresh, baby spinach leaves
  • 1/4 cup fresh basil leaves
  • 1 clove garlic, peeled 
  • Kosher Salt & pepper
  • 3 tablespoon grated Parmigiano Reggiano cheese
  • 1/2 cup good, Extra Virgin Olive Oil

Toss all of the ingredients sans the olive oil into the food processor. Process! As the ingredients combine... drizzle in the olive oil. Sauce is done when it is the consistency you prefer! 

*Lishie tips~ Get all of the ingredients together (& washed) first. Then begin. 

Bright green goodness!
While you are making the pesto, place a pot of water on to boil. Make your favorite pasta to go along with the pesto. YUM. 

The best thing about this recipe? Can't say because 1) It's easy 2) It's quick 3) It's relatively inexpensive 4) It's delicious 5) It's nutritious ~ Lots of green! 6) It can be eaten hot or cold & 7) It's great for BBQs & outside since there's no mayo! And the garlic keeps it fresh.  8) Oh, did I also mention it's fine to make ahead & it stays fresh refrigerated?

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