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...
Baby spinach, chopped
Pine nut or may use walnut, almonds
Parmesan, grated, fresh
salt & pepper to taste
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.
- Store pesto in a jar or airtight container in the refrigerator for about a week.
- 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.
- 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.
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