for your salivating pleasure: spinach almond basil pesto with basil olive oil
pine nuts are fine and so is traditional all-basil pesto.
but if i can sneak in some vitamin rich spinach into a sauce without negatively altering the flavor and texture, count me in.
the pictured pesto turned out to be more of a concentrate.
i added more basil olive oil to it when using it as a sauce on a puff pastry tart (see instagram for that pic)
and then i made a pasta casserole and added some almond milk to thin out the pesto and accommodate more stuff in the casserole:
- cooked & shredded chicken
- leftover grilled corn
- and topped with a tub of ricotta.
it was amazing.
so the next time i make this spinach pesto i will probably use more oil to begin with.
on a related topic: the food processor is an amazing machine.
i lived without one for years because i didn’t really know what to use it for.
if you spend any amount of time in the kitchen, i would consider a food processor a kitchen staple no brainer. i learned the lesson so you don’t have to.
and this amazing local basil olive oil was a gift from a friend:
it helped add more of a basil flavor even though some of the greens were swapped for spinach.
it’s also great for dipping bread in for a cheese and meat platter. just sayin’
one year ago: Ham & Swiss Panini
- handful of fresh basil, clean and dry
- 2-4 handfuls of fresh spinach, clean and dry (2:1 - 4:1 ratio of spinach to basil)
- 4 cloves of fresh garlic
- ¼ - ½ cup olive oil (basil if available)
- 1 cup slivered almonds, pan roasted
- 1 tsp salt
- 1 tsp sugar
- 2 tsp lemon juice
- ¼ cup parmesan cheese grated
- use salad spinner to mostly dry the freshly washed basil and spinach
- fill food processor with spinach/basil (mine was over full so i blitzed half of it then added the rest and blitz everything together)
- add whole garlic cloves and a drizzle of oil and combine thoroughly
- add remaining ingredients including more oil and combine thoroughly. adding oil as needed
- store in airtight container in fridge- drizzle some oil on top when storing
- lasts at least a week. use on pasta, in casseroles, on pizza or grilled veggies.