Do you like pesto sauce?
You should!
It’s healthy, versatile (one of my favorite ingredient qualities), and can be made in just five minutes.
In the winter, pesto can be made with winter greens like kale, collards, or swiss chard.
In the summer, pesto is best with fresh basil. Even better if the basil was just picked from the garden in your yard. Since we don’t have a garden this year, I will have to rely on the farmers’ market and the generosity of friends for my fresh basil. Either way, from your yard or from the market, pesto made with fresh basil is a summertime must!
Fresh Basil and Spinach Pesto
Ingredient List
- 2 C fresh basil leaves
- 2 C fresh spinach leaves
- 1 C grated parmesan cheese
- 1 C toasted walnuts
- 1/2 C extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
Method
Combine all ingredients in a food processor or blender. Mix until smooth. Add additional olive oil, a tablespoon at a time, if the sauce is too thick.
Store in refrigerator.
Spread your pesto on crostini for a quick and easy snack or appetizer.
Use pesto as a tasty sauce for your next pizza.
Toss some freshly cooked pasta with a little pesto (make the pesto thinner with a little of the pasta’s cooking water if you like).
Add it to your quesadilla at lunch time.
The list could go on!
Do you have any other favorite ways to use pesto sauce?
- 2 C fresh basil leaves
- 2 C fresh spinach leaves
- 1 C grated parmesan cheese
- 1 C toasted walnuts
- 1/2 C extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- Combine all ingredients in a food processor or blender. Mix until smooth. Add additional olive oil, a tablespoon at a time, if the sauce is too thick.
- Store in refrigerator.
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