Pesto Change-o
Spinach Pesto: Ingredients
2 cups fresh baby spinach
½ cup freshly grated Parmesan cheese
2 Tbsp pistachios
½ tsp salt
1 peeled garlic clove, halved or smashed
⅔ cup extra-virgin olive oil
Spinach Pesto: Step 1
Rinse and dry spinach in a salad spinner. Add all ingredients in a food processor or blender and pulse until smooth.
Spinach Pesto: Step 2
Store in fridge up to one week, or freeze (before adding cheese) up to two months (after defrosting, stir in cheese).
Makes 1 cup.
Change it up: Greens
Use one or any combo of arugula, spinach, watercress, basil, or parsley.
Change it up: Cheeses
Try Asiago, Parmigiano-Reggiano, Manchego, dry Monterey Jack, or Pecorino Romano.
Change it up: Nuts
Add in almonds, pistachios, walnuts, pine nuts, or hazelnuts.
The three pesto staples:
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