Spinach Basil Pesto Sauce
I never really ate pesto sauce growing up. I think I just didn’t like anything that was the color green. I hate peas. I wouldn’t even get close to an avocado. Broccoli? Ewwww! As a result, I stayed away from pesto sauce due to the color.
I was trying to use up some more spinach, and I also had the basil plant which my mom had given me. I guess I was making a number of Italian recipes at the time and ran into a few that called for fresh basil. I decided not to make many of these recipes since I was never able to use up all of the basil when I bought a package.
My mom was sweet enough to buy me a basil plant so that I could have basil whenever I needed some for a recipe. Alas the plant did not do well. According to Mike, the basil plant is in the path of the sprinklers, and should be getting water when the sprinklers run. I think the poor plant disagrees, since it was pretty beige when I saw it.
We were out of town for a week. When we got back, Mike said that he would water the plant when he was in town, so I thought Mike was going to water the plant. For some reason, Mike thought I was going to water the plant. The result is that no one was watering that poor basil plant…
- 2 cups basil leaves (about a 2.5 ounce package)
- 4 cups baby spinach leaves
- 4 garlic cloves, peeled
- ¾ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup walnuts
- ⅔ cup grated Parmesan cheese
- Place all ingredients in a powerful blender (such as the Vitamix), in the order listed and blend until smooth.
- Toss your favorite pasta in the sauce.
Adapted from A Teaspoon of Happiness