I'm not turning into Pioneer Woman or anything, but I thought I'd share a recipe you might have use for just about now. I really do love to cook, but my small and less-than-modern kitchen sometimes makes it less than fun.
Last night, however, I took advantage of Nora's late afternoon playdate with her cousin, pulling out the food processor from the cavernous cupboard above the microwave and creating something green and delicious.
My mom and sister have been asking how I make my pesto, and my garden is almost busting at its seams with spinach, so how about I share it here?
This one came from a magazine clipping a zillion years back that made its way into my purple recipe binder. You can use all basil once you have it or adjust the amounts of spinach and basil to your liking. More spinach will make it more fresh and mild tasting. More basil will be closer to the traditional pesto. Last night I used the amount of spinach called for, because I still haven't planted my sweet basil and only had one of those potted plants you get in the produce aisle.
It's called "Jay's Basil Pesto," but you can now call it "J's Basil Pesto." :)
1/2 c. olive oil
1 1/2 c baby spinach--stems removed
3/4 c. basil leaves
1/2 c. pine nuts or walnuts
6 oz. Asiago cheese, grated (I used about 3 oz of parmesan, and that was plenty)
3 lrg. cloves garlic, peeled and quartered
combine 2 T of the olive oil, spinach, basil, nuts, cheese and garlic. Cover and process until nearly smooth, stopping processor and scraping sides as necessary. Drizzle in remaining oil until mixture is smooth.
This is how it looks once after it's all smoothed out . . .
You might be able to pass it off as Shrek sauce on your little ones. Nora likes it on turkey sandwiches, and it freezes really well.
I tossed with some pasta and topped with some buttery garlic shrimp.
Most of my prep time was consumed with peeling and deveining these little boogers. I just saute them with butter, garlic, red pepper flakes, s&p in my farm girl teflon pan (aka cast iron). I used European butter this time. Extra fat. Yum. But, here's a tip--don't skimp on shrimp. Pay an extra dollar on the raw ones that have been cleaned for you. You'll have more time to spend on a homemade loaf of bread!
