We made this at my sister's house last week and it was a huge hit. Definitely go for the fresh basil. It is SO much better that way. Also, we didn't have any spinach so we omitted it and added parsley in an equal amount to the basil. Need to try the original recipe now! Great as a dip or pasta sauce, and I am thinking about trying it out as a pizza sauce. Sounds better than the alternative, carrot marinara. Ha!
PESTO
Yield: 6 servings
Serving Size: 2 tablespoons
Ingredients:
2 tablespoons EVOO
1/4 cup pine nuts
2 cloves garlic, minced
1/4 teaspoon salt
1/2 cup fresh basil leaves, packed
3 cups fresh spinach leaves, packed
Place ingredients in food processor or blender until smooth. If pesto seems too thick, add a little hot water.
No comments:
Post a Comment