Monday, October 3, 2011

Pesto with a lil Kick!

Pesto recipe:

1/3 cup nuts {almonds work well-pine nuts are a bit pricey, walnuts can be substituted}
1 1/2 cups fresh basil
½-1 cup of spinach
3 garlic cloves
2/3 cup extra virgin olive oil
½-1 of a pepper (seeds removed)
1/2 cup parmigiano-reggiano cheese
Pinch of salt/pepper
just add olive oil if it's a bit dry

Heat almonds in skillet, until lightly toasted (3 mins) on medium heat--stir often. Let them cool.
In a food processor, use metal blade.  Run garlic through, then almonds and pulse until finely chopped.  Then add the basil, spinach, & pepper until finely chopped...add cheese...slowly pour in oil and season with salt/pepper. 
It can store up to one month.  Cover & refrigerate!

We love it in paninis...

1 comment:

  1. I love Pesto sauce! I grew my own basil this summer in pots. Easiest to grow herb ever!! I'll have to try it with the pepper.


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