Pesto. That flash of green. That earthy sweetness. Summer encapsulated. I love the stuff. On pasta, eggs, fish, in my coffee . . .
Just checking to make sure you’re awake.
I brought two gorgeous basil plants inside from the garden when the weather turned cold. “Surely I can save these!” I thought.
There goes pesto.
However, today I whipped up a ‘pesto’ with a base of spinach instead of basil. And yaknow what? It’s almost good enough to drink in your coffee.
BALSAMIC-LEMON SPINICH PESTO
This recipe is a two-for-one deal. I use my lemon-balsamic dressing in this in place of straight olive oil.
Balsamic-Lemon Salad Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons balsamic vinaigrette
½ teaspoon fresh pressed garlic
a dash of salt
3 cups of organic baby spinach—washed
2 tablespoons Lemon-Balsamic salad dressing
1 tablespoon roasted pine-nuts
In a food processor or blender, pack the spinach down nice and firm, drizzle the dressing over top and sprinkle in pine nuts. Pulse/whirl a couple of times and then remove the cover and scrape down the sides with a soft spatula. Evaluate the consistency at this point. If the pesto seems a little dry add a little more dressing. Too wet? Add more spinach. Whirl again until smooth. Store in an air-tight container.