Tuesday, July 19, 2011
Spinach Almond Pesto (one of my own recipes!)
I hardly ever share my own recipes here (since I don't have as many as I would like) but I want to share with you my favorite pesto recipe that I use all the time:
Spinach Almond Pesto
4 c. spinach (or a 6 ounce bag of spinach)
1 lemon, juiced
3 garlic cloves, cut in a few pieces, but no need to mince
2/3 c. parmesan cheese
½ c. almonds (I use raw, but toasted would be super nice!)
¼ t. ground black peppercorns
¾ t. kosher salt
¼ c. extra-virgin olive oil (use the good stuff since this will be raw)
Throw all ingredients (excluding oil) into a food processor or blender and whir for a few pulses until chopped pretty fine. Stream in oil until the pesto is fully incorporated. Use right away or let sit in a covered container for up to 2 days in the fridge or a couple of weeks in the freezer. The spinach might give off some water so just skim the liquid off whenever you use the pesto. Enjoy!
You could easily substitute arugula or basil for the spinach or walnuts or pine nuts for the almonds! Make it your own!
I just created a new e-mail address for The No Meat Mama (email@example.com) so if you have any questions, requests, comments or baking/catering work you want to give me (please? haha), you can reach me there!
I'll be back soon with more food and recipes and know how and awesomeness. Stay cool everybody!