I hope you’re all hydrating in preparation for the undoubtedly crazy partying you’ve got planned for the evening! Here’s that pesto recipe I promised you yesterday – stuffed full of healthy spinach, tangy lemon juice and vegan-friendly! I promise you it’s just as good, if not better, than any traditional pesto. And it holds up perfectly to pumpkin ale, or any herb/spice beers.
|Serves||Makes 1 cup|
|Prep time||15 minutes|
- 2/3 cups raw pine nuts
- 2 cloves garlic
- 2 + 1/2 cups spinach (washed and patted dry)
- 1 handful fresh basil
- 1/2 cup olive oil
- The juice of half a lemon
- 1/2 teaspoon salt (plus more to season to taste)
- 1/3 cup parmesan cheese
|Place the pine nuts in a small pan over medium heat and toast, shaking often to prevent burning.|
|In a food processor combine the toasted pine nuts, garlic cloves, spinach, basil and half of the olive oil. (You can add the parmesan cheese here if you so desire.)|
|Pulse multiple times, adding olive oil until you reach the desired consistency.|
|Serve over pasta, on pizza, top bruschetta with this - the possibilities are endless.|
I used part of this batch on the homemade pizza we made the other day, and this afternoon tossed it with some al dente pasta for a quick and easy (and healthy) lunch.
After all the candy binging you may happen to do tonight, this will be the perfect “pick me up” to help get you back on track to start your November on the right foot. Holy crap, I can’t believe tomorrey is November.
In other news: the recipe page has been updated yet again! There’s a new batch of pancake recipes, vegetarian spaghetti squash lasagna and green Thai curry among other things. Peruse and drool.
Happy Halloween to all! Have a wonderful, safe evening and use a designated driver! Cheers!