Not a big deal, just another craving satisfied and without having to hit the grocery store or even leaving the house. Do you like pesto? I love pesto but once I had fresh homemade pesto I was forever ruined for any other kind. The other day I had a major craving for some pesto but I wanted to try some spinach since it's what I had hanging around the house. No problem, google to the rescue. Soon I had pulled up this recipe. But if I'm going to be honest I didn't pull out a measuring cup and added a bit more oil than indicated so I can't say how accurate my version was.
What I can say is that it rocked on some tortellini. So much that even my 4 year old, ewww-what-is-this-green-stuff took one bite and said, "momma this is delicious!" Garlicky bite, nice sharpness from the parmesan cheese and since I have sunflower seeds in the freezer at all times that's what I used instead of pine nuts. It came out thicker than traditional pesto but adding a bit of extra butter or oil to the pasta is my solution instead of too much to the pesto.
However, my true litmus test for pesto is toasted on a crusty roll. I like to keep small crusty rolls in the freezer so I can pull out one or two as needed. Yes, as needed. I split a few open, spread on the vibrant green stuff, added a little kosher salt and then for good measure some more parmesan cheese. Toasted and the pesto melted into the bread. Utter heaven. Of course, what's a little spur of the moment summer lunch without a iced glass of lemonade? Oh yeah.
What I can say is that it rocked on some tortellini. So much that even my 4 year old, ewww-what-is-this-green-stuff took one bite and said, "momma this is delicious!" Garlicky bite, nice sharpness from the parmesan cheese and since I have sunflower seeds in the freezer at all times that's what I used instead of pine nuts. It came out thicker than traditional pesto but adding a bit of extra butter or oil to the pasta is my solution instead of too much to the pesto.
However, my true litmus test for pesto is toasted on a crusty roll. I like to keep small crusty rolls in the freezer so I can pull out one or two as needed. Yes, as needed. I split a few open, spread on the vibrant green stuff, added a little kosher salt and then for good measure some more parmesan cheese. Toasted and the pesto melted into the bread. Utter heaven. Of course, what's a little spur of the moment summer lunch without a iced glass of lemonade? Oh yeah.
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6 comments:
Yummy! Just made this, and looking forward to having it with spaghetti for dinner. With crusty bread. And I have some lemons so I think I'll make lemonade. I love your blog! :)
Thanks Lowell - you flatter me!
So how was your yummy meal of pesto spaghetti (sounds divine by the way and is going on my list of things to eat this week)? Hope the lemonade was refreshing and that the weather isn't too damp this weekend.
Our pesto spaghetti was delicious! It spurred a conversation between Paul and I though about our pasta sauce preferences. I definitely favor a "dryer sauce-pesto, or really light red sauce. He likes alfredo, and cream sauces. So this week I'm going to try adding some cream to the spinach pesto I have left over and see how that is.
I also think I'm going to seed some basil in an empty flower pot.
Mmmmm, you can't go wrong with cream. A pesto cream sauce with a little white wine over some ravioli. My mouth is watering here.
I've not grown basil this year but it's definitely a quick producer.
I tried the spinach pesto recipe you listed. Oh my goodness!! I'm hooked.
Woohoo! Another convert. ;-) I need to make some more soon too.
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