Monday, June 20, 2016

Pesto on Mirepoix Monday

Throw these things into your food processor to puree:

1 Mirepoix
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.

What's Mirepoix?  Learn about it here.

No comments: