Monday, April 20, 2009

What's Cookin- My Perfect Pesto

This pesto is quick, easy and not easy on the basil. The spinach gives a great texture while the basil still gives it plenty of flavor. You can put this pesto together quickly and easily. Add to your favorite pasta and you have a fast and fabulous dinner!

Extra pesto freezes perfectly! Just put in a freezer bag or tupperwear container and store in the freezer for up to 4 months.

BONUS: For a low carb option, add a spoonful or two of pesto to the top of a grilled chicken breast or steak! This pesto also works beautifully as a cold pasta salad. Just add some cherry tomatoes and bocconcini (little mozzarella balls) and refrigerate before serving.

Serves 4-6

3-4 handfuls of baby spinach leaves
2 c fresh basil leaves
6 cloves garlic
½ cup pine nuts, toasted
¾ c extra virgin olive oil
Salt and freshly ground black pepper
1 c cup freshly grated Parmesan

Combine the spinach, basil, pine nuts, Parmesan, garlic, salt and pepper. Lightly pulse. With the machine running, gradually add the oil, blending until the mixture is creamy. Add salt and pulse.

NOTE: After boiling your pasta, save a cup of the hot pasta water.
Add to pesto pasta and stir until incorporated. Add a spoon or two of pasta water to get desired consistency.