Basil & Spinach Pesto
- 1/3 cup Parmesan cheese, cut into cubes
- 5 to 6 peeled garlic cloves
- 1/2 cup EVOO, plus more to taste
- 1/3 cup walnuts, toasted
- 1 cup basil leaves, freshly packed
- 3 cups fresh spinach
- sea salt, to taste
- fresh ground pepper, to taste
- Place cheese and garlic cloves into the blender. Pulse for 30 seconds.
- Add remaining ingredients (except for spinach), fresh basil leaves last.
- Use 8-10 pulses until the pesto is at desired consistency.
- Add the spinach. Pulse for 30 seconds.
- Add a few quick pours of EVOO. Pulse twice more.
- Salt and pepper to taste.
This pesto was absolutely divine served immediately on tomatoes with shaved parmesan, al fresco, alongside glasses of wine and crusty French bread. A few days later, we used more of it in a spelt angel hair dish with 2 zucchinis, 6 mushrooms, and 2 cups of Great Northern beans. 'Twas another incredible meal. It's almost sad that the remaining pesto is frozen... but, then again, I do have things look forward to: more wintery pasta dishes, as well as a tablespoon of flavor in cold weather soups. Please let me know if you get a chance to enjoy it too. Happy Friday!