Tuesday, February 23, 2010

Yummy Pesto

Someday I will get back to crafting as there's only 5 more days to submit recipes for the cookbook challenge. But for now, I again bring you another homemade favorite - spinach basil pesto. I really love it's fresh garden flavor. We also make it from time to time for our vegetarian friends. It's nice, because we are always looking for meal options for them. So without any further ado, here is the recipe along with some photos:

Super Creamy Spinach Basil Pesto

3/4 bag fresh spinach
1 container fresh basil leaves (about 20 leaves from a bundle)
1/4 cup olive oil to start (more to stream in)
1 tablespoon minced garlic
1/2 tablespoon sea salt
1/2 tablespoon black pepper
zest of 1 lemon

To start, add about 50-75% of the spinach to the blender or processor.
Add the 1/4 cup of olive oil to moisten and coerce the blending.
Add the rest of the spinach plus all of the basil.
Use the pulse function of the machine to blend while steadily streaming in olive oil.
Add the salt, pepper and minced garlic.
Give these ingredients one last whiz until the desired consistency is reached.

This is what it looks like after the steps mentioned above. From this point on, I reserve the pesto and wait for my pasta to finish cooking. After draining the pasta I add about 1 tablespoon of butter to it for flavor and let it melt completely. Then, I stir in the pesto. The final touch is adding the lemon zest and stirring so that it mixes throughout.

This is what our finished meal looks like, and it was mighty tasty. You can even see the steam coming out of the bowl.

Now some of you may be wondering why I did not add nuts into my pesto. I have tried the traditional varieties with pine nuts and walnuts. I honestly just prefer the smooth, creamy texture of this pesto without them. If you try this or a similar recipe just tailor it to your liking. It is great for veggies and non-veggies alike!

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