If you could eat a sunny day, I think it would taste like pesto.
I hardly ever used to make pesto because I thought basil was an essential ingredient, and we never had any on-hand. I’ve recently discovered, though, that you can make a great pesto out of practically any hearty greens. Woohoo!
Now whenever we have spinach or arugula that’s on the verge of going bad, I’ll whip up a batch of pesto (including basil or not). Not only does it keep food from going to waste, but it’s also a great way to sneak more greens into your meals.
Simple Spinach and Basil Pesto
Servings: Makes about 3/4 cup of pesto
- 3/4 oz fresh basil leaves (about 1 cup lightly packed)
- 1 1/2 cups fresh spinach
- 1/3 cup extra virgin olive oil
- 1/2 cup walnuts (raw or toasted)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Place all ingredients in a food processor and blend until the pesto reaches a consistency you like, stopping to scrape the sides of the bowl as needed. (I prefer to keep my pesto slightly chunky instead of perfectly smooth)
- Use as a topping for roasted vegetables, spread on fresh bread, or double the recipe and use as a pasta sauce