Spinach Basil Pesto

Sep 18, 2012

Spinach, I like it raw, cooked, pureed you name it, my brother-not so much. But this is only one vegetable that I can hide in food without him knowing its there. Yes, every chance I get, I hide these green-goodness here and there..

And this time was pasta which we both devour in our own weird way. I am more of a marinara while hes a alfredo guy and our differences continue..Last time we were at this Italian Restaurant-Buca di Beppo, didn't realize the portion size was gigantic, could not finish half the bowl and did not even care for left overs. So after that pleasurable-miserable episode, I was done with it for a while..

As it's meatless Monday today, I was looking for recipes especially the main entree that I could do both ways-vegetarian & non-vegetarian..Fried rice is getting old and boring; so could not think of anything more homely & filling than pasta. Instead of store bought jar, I thought why not give home made pesto a try. I was not too sure how my brother was going to handle the green sauce; surprisingly, he loved it too! So, if you also happen to have a picky eater to please, this easy pesto recipe surely will do the trick..don't worry its not spinachy..Sorry, I was too hungry to measure the ingredients. I threw everything in a blender and my taste buds did the rest...


Ingredients:
Baby spinach, chopped
Basil, dried
Garlic cloves
Olive oil
Pine nut or may use walnut, almonds
Parmesan, grated, fresh
salt & pepper to taste


Directions:
In a food processor, blend nuts, garlic, cheese, spinach and basil and slowly add olive oil until it is a smooth paste. Then add salt and pepper. You may leave it with some crunch or add some water if you like creamy and little thin. 




There is no way I was going to make only one batch and be satisfied! Pesto is like peanut butter to me..I smear it on bread, crackers and even eat directly from a spoon.So, if you are a pesto lover like me, heres what you can do to store it so you can use it whenever you want.



Storing Pesto? 
  1. Store pesto in a jar or airtight container in the refrigerator for about a week.
  2.  Keep it looking fresh and green by covering the top with a thin layer of olive oil or  a sheet of plastic wrap directly on its surface to prevent from oxidizing and turning brown.
  3. It will last in the freezer for about 6 months if you freeze it in ice cube tray, and transfer the cubes to a heavy duty plastic freezer bag.   
Source: http://allrecipes.com/howto/homemade-pesto/


I am sending this recipe to an event hosted by my friend Nupur @ UK Rasoi to an event Cook N' Bake with Spinach. 


Click here for more spinach recipes from other bloggers.

6 comments:

  1. I love spinach...great way to make a unique pesto!

    Love your photos...they are really gorgeous. As is the picture on your "About" page!

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  2. Thanks Ameena. They were very delicious, looking forward to do some pizza with it tonight! And girl I am hooked to your blog

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  3. Really lovely post Dixya ... Thanks for linking it to the event, hope to see your second recipe soon ..

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  4. Hi Dixya, please update your post with the Logo and a back link to the event page..

    Thanks

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    Replies
    1. thank you nupur. I have updated and posted it :)

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  5. What a unique way to use spinach, this looks delicious! I will have to try this healthy recipe soon.

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