July 18, 2011

Spinach Basil Pesto

Some of our plants have perished in the July heat, but luckily not my basil plants.  In fact, they're actually flourishing.  I cut enough to make a batch of pesto tonight but then decided to stretch out the pesto by adding CSA spinach

Prep Time: 15 minutes
Cook Time: N/A
Ingredients (1 cup / 8 oz)
  • 1/2 cup walnuts
  • 1 1/2 oz Parmesan cheese, cut into 1/2 inch cubes
  • 4 cloves garlic, peeled and quartered
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups spinach leaves, packed (1 1/2 oz)
  • 3/4 cup fresh basil leaves, packed (3/4 oz)
  • 1/4 cup olive oil
  • Pulse the walnuts, Parmesan cheese, garlic, and salt in a food processor.
  • Then add the spinach and basil leaves, and pulse just until combined.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides with a rubber spatula, if necessary.

Recipe adapted from: Cuisinart
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1 comment:

  1. My herbs are totally biting the dust also! I blame the heat too. This pesto sounds delicious!