For the love of Pesto!

Pesto is one of throes things that for me is more of a method then a list of ingredients for a recipe.  It's all in how you like it to taste... Serving it to kiddos? Maybe a little less garlic, or try blanching the garlic to remove some of the harshness. Don't have pine nuts? Try another nut or seed. No basil? Any herb or green will do, or even a combination. No parmasean? Use another dry hard cheese, or leave it out completely.

Last week I was searching for something to serve over pasta to go along with some basic grilled chicken. In looking at what I had on hand, I decided to make a spinach pesto. It ended up too garlicky and spicy for my kiddos, but my hubs and I really enjoyed it. I spread a bit of the leftovers on 9 grain toast a few days later and it was pure heaven!

Spinach Pesto:

Ingredients

2 big fistfuls of fresh baby spinach

5+ fat cloves garlic

1/4 tsp red pepper flakes

1/4 tsp kosher salt

1/4 cup roasted salted pepitas

1/4 cup canola oil

1 Tbsp extra virgin olive oil (I use a very fruity California EVOO so a Tbsp is the perfect amount)

Directions

Wiz everything in a food processor or blender. You may need more liquids. If so, drizzle another tablespoon or so of oil or you could use water. Blend until you have the consistency you like. 

Toss it with fresh cooked pasta for a tasty side. Slather it on toast and serve with a hard boiled or poached egg. Smother a brick of cream cheese & serve with crackers for a fresh & easy appetizer.