Pesto on Mirepoix Monday
Throw these things into your food processor to puree:
1 clove garlic
2 cups spinach (frozen or fresh)
Handful of fresh basil
½ cup some kind of nut (almond, sunflower, cashew)
¼ cup some kind of oil (optional)
¼ cup of citrus juice (orange, lemon, lime)
½ Parmesan cheese (optional)
salt to taste
Pour on grilled chicken... or pasta ... or make a pesto grilled cheese sandwich... or top this frittata. The possibilities are endless.
This pesto also makes a great dip by itself for veggies or chips.
Skip the cheese and you can go vegan.
As a side note, make sure your blender is put together correctly and everything is on tight. I mean, just in case you are getting ready for a bride, mother-of-the-bride, and maid of honor to come over for a wedding planning brunch. I'm not saying that your pesto will end up all over your kitchen. But it just might. Consider yourself warned.