Pesto- It's herby, nutty, and vibrant. I snuck in some spinach to this recipe to make it a little extra nutritious. Gotta have those greens! Pesto is already super flavorful and what I love about it is that it's so versatile.
Use it as a pasta sauce, spread on a sandwich/ wrap or topped on grilled chicken! You can take the nutritious route as I'll do sometimes. I'll use it as a sauce for my spaghetti squash topped with grilled chicken or just vegetables. Then, on the weekends if you see the pesto stored in the back of your refrigerator, take it out and use that bad boy for a delicious pasta and add some heavy cream to make it a creamy pesto! You'll find that recipe on my blog as well!
Spinach and Basil Pesto
¼ cup pine nuts, lightly toasted
1 cup packed basil
1 cup packed spinach
2 garlic cloves
1 cup grated parmesan
½ tsp salt
½ tsp fresh cracked pepper
⅓ cup extra virgin olive oil
Using a food processor or blender, pulse the pine nuts, basil, spinach, garlic, parmesan, salt and pepper. Meanwhile drizzling in the oil. Taste and add a pinch of salt if needed.
Makes about 1 cup.
Use immediately or transfer in an airtight container.
It can store in the refrigerator for about 4-5 days. Or freeze up to one month.