My original pesto recipe calls for all basil. Well I didn’t have enough basil so I used mostly spinach.
This is 2 cups (loosely packed) spinach with about 3-4 tbsp basil, 1 tbsp parlsey and about 1/2 tbsp thyme.
The herbs came from my garden. Woohoo.
This is what it looks like after you blend it. You can leave it a little more chunky if you prefer.
Something that green HAS to be healthy, but isn’t it nice that it tastes so good!!
Okay, this is over whole grain pasta, topped with cooked chicken. And did you notice the cute little tomatoes? Those also came from my garden.
I cooked the chicken in a little olive oil, with sea salt, black pepper and rosemary, then topped off the whole thing with fresh grated parmesan and red pepper flakes (my addiction).
The only thing that could make this better would be to make soaked homemade pasta. I will be doing that soon, and let you know how it turns out.
16 oz. fresh basil
2 cloves garlic
1 tsp fresh rosemary
1 cup fresh-grated parmesan cheese
3 tbsp pine nuts
Juice of ½ lemon
½ tsp sea salt
¾ cup extra-virgin olive oil
In a food processor or blender mix garlic, basil, rosemary, pine nuts, parmesan cheese, lemon juice and salt. Slowly drizzle in olive oil while machine is running. Mix until blended. Serve with pasta, on toast or with Pesto Chicken and Green Beans (page ).
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By Tiffany Perez
Tiffany’s Table L.L.C.
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