The sweet feeling of eating something green! I am so ready for fresh lettuces, spinach, kale, and arugula in the coming months. Are you? We have been feeding ourselves with all of the frozen and canned preserves we made last year with ingredients from the garden. I still cannot believe that we have an entire freezer full of food we grew that much! It was nice to find some locally grown spinach to turn into a pesto recipe; I never knew how much I loved pesto until I tried making it last year with our homegrown basil! You can make pesto out of just about anything green and leafy, though I won't recommend lettuce... not very good flavor and too watery! Making pesto is incredibly easy. You will need a food processor or blender to make this recipe.
Ingredients + Recipe |
- 4 cups fresh spinach leaves
- 4 cloves garlic
- 1 cup grated parmesan cheese
- 2/3 cups pecans
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp herb mix (rosemary, thyme, sage, oregano)
- 1 cup olive oil
- Add all items, except for the olive oil, to a food processor or blender. Begin to pulse the ingredients while you slowly pour in the olive oil. Pulse until it comes into a paste-like consistency. Done!
- Store in an airtight container in the fridge for up to one week, or freeze in either a glass jar or plastic freezer bag for 6 months. If using a glass jar, make sure you only fill to the freezer line as frozen items expand.
- When ready to cook with the pesto, add it to a large saucepan or skillet and heat over low/medium heat. Pour in your cooked noodles. Stir until the noodles are thoroughly coated and let heat for a few minutes as they soak up the pesto. Stir in some shredded parmesan or asiago. Eat!
Yum! Drooling over here! I always love to toss my pesto with pasta with a bit of diced onion, cherry tomatoes, and mushrooms all sauteed in olive oil. It's absolutely delicious and one of our favorite meals here at home. Its perfectly balanced to keep you full and feeling healthy. What is your favorite green to turn into pesto? Let me know in the comments!