Full of olive oil and wholesome ingredients! 🙂
Fresh kale from my dad’s garden. So good!
My latest memories of pesto is from Italy. I had everything from pasta, paninies, meats, and pizza with pesto there. ITALY IS THE LAND OF #1 food. If you can master your favorite pesto you can incorporate it with just about anything. This recipe is full of antioxidants and will help energize you. I used South Union Bread to serve this recipe as an appetizer. Whole wheat works well and their Olive Ciabatta is great with this. Enjoy, it will go far!! 🙂 * Feel free to add any additional herbs!
My top 5 favorite ways to use pesto, it’s not just a pasta topping:
Sauce, condiment, spread, marinate
- Zucchini Pasta (recipe coming soon)
- Sandwhiches (paninis) learned from Italy yum!
- Spread for breads
- A top of salmon or shrimp
- Dressing in salad
- 2 cups kale
- 2 cups spinach
- 1 1/2 cups fresh basil
- 2 cloves of garlic
- 1/2 cups parmesan or pecorino cheese
- 2 T lemon juice, optional
- 1/3 cup-3/4 cup olive oil
- 1/4 t salt
- 1/4 t pepper
- 1/4 t cayenne pepper (1/2 t for spicer) optional
In the bowl of a food processor, combine spinach, basil, Parmesan cheese, lemon juice and garlic cloves. Process with on-off turns, scraping down the sides of the bowl as necessary, until ingredients are starting to combine. With food processor running, drizzle olive oil until desired consistency is reached . Serve tossed into pasta, spread onto bread, as a sandwich spread or dip for veggies.