Recipe from Tristen
Ingredients
1 bag of organic spinach leaves, cleaned
2-3 handfuls of fresh basil (we grow it on the patio and I basically pick both plants clean every time we make this)
3-8 cloves of garlic
1/2 cup olive oil
Small handful of toasted pine nuts
Salt to taste
Pecorino Romano cheese to taste (optional)
Directions
Puree everything in the food processor until smooth. Toss it with fresh pasta, use it as a dip for bread, drip it over a Caprese salad, bake it over polenta... or, like we did on Friday, make an easy party food: slice mini red bell peppers in half, fill with a spoonful of goat cheese, and top with a dollop of pesto. Bake at 350 for fifteen minutes or until the cheese bubbles slightly.
No comments:
Post a Comment