I was recently at Whole Foods and I couldn’t believe how much they were charging for a 6 oz container of pesto. I am NOT about to pay almost $5 for something that can be made in seconds and taste so much better fresh. I love fresh Spinach and since today also happens to be St. Patrick’s Day I wanted to make my version of fresh pesto. After all its so green!! Spinach and basil makes a great combination. So delicious, so versatile!
Ingredients at a glance
Toast the Pine nuts in a dry skillet
Mix all ingredients in food processor
This is the glamour shot.
I love to store the pesto in individual packages, usually in a 1/2 cup or 1 cup servings along with the date.
Then I put the individual packs inside a bigger ziplock bag and freeze them. They keep for 3-4 months in the freezer and you can just heat it up to use it with pasta, as a pizza sauce, with chicken dishes. The possibilities are endless.
Here’s the recipe:
Spinach Basil Pesto
4 cups tightly packed fresh baby spinach leaves
1 cup of fresh basil
½ cup pine nuts, toasted
5 cloves of garlic, roughly chopped
½ cup olive oil
½ cup Parmiaggiano Reggiano cheese
In a dry skillet add the pine nuts and heat over medium high heat until lightly brown and toasted. Should only take about 4-5 minutes. Let cool.
Place all ingredients except for olive oil in a food processor and turn it on, in a slow drizzle begin to add olive oil through the dispenser until mixture is well incorporated. Take out and serve immediately with any type of pasta, with chicken or pizza sauce or can put in individual ziplock bags and freeze for up to 4 months. Cost per 1 cup serving (8 oz) is only 50 cents. A far cry from the price of $5 for 6 oz.