Back to the pesto recipe. I only make a 1/2 recipe because it requires A LOT of basil and it ends up making a lot of pesto. So the amounts I'll list below are for the 1/2 batch. We've used this in the bread, a pasta dish, on sandwiches, and sometimes I just eat it on pretzels. Any extras that you don't plan on using right away can be frozen after pouring a thin layer of olive oil on top. Here's the handy recipe!
Spinach Walnut Pesto
From: Lidia's Italy in America
1/2 t. salt
4.5 ounces fresh spinach, stems trimmed
1 packed cup basil leaves
1 cup walnut halves, toasted
2 cloves garlic, peeled
3/4 cup extra-virgin olive oil
Place the spinach, basil, walnuts, garlic and salt in the bowl of a food processor, and pulse a few times. While the processor is running, slowly pour in the olive oil in a steady stream. Process to make a smooth paste, stopping a few times to scrape down the sides.
It really is that simple! You could do a lot with this, or keep it simple and eat it with some pita chips. Here are a couple quick pictures just for your reference.
|Wash the spinach and basil!|
|A little blurry, but its all in there.|
|Slowly pour in the EVOO.|
That's all for tonight! Have a happy Wednesday!