Very Basic Pesto

Note/Suggestions: This is my very basic pesto recipe and a great way to add additional nutrition to a pasta dish.  This is a gigantic recipe, so you can halve it to suite your needs.  You can also make this nut free, it won't be as “meaty,” but it will be good.

Ingredients:

  • 4 cups basil leaves, washed and drained
  • 4 cups baby spinach leaves, washed and drained
  • 1 cup walnuts, shelled, any size
  • ¾ cup olive oil
  • 1 cup Parmesan cheese, shredded, shaved or chopped
  • 6 cloves garlic
  • salt and pepper to taste

Equipment:

  • Food processor

Directions:

  1. Stuff all ingredients into the food processor and turn on. Let process until the pesto is smooth, stopping periodically to scrap down the sides. Tip: Add more oil as needed to get a smoother consistency.
  2. Store in an air tight container in the refrigerator for up to 3 days or freeze in a variety of sizes for use later.
Tip:  Fill ice cube trays or muffin tins with pesto and cover with plastic wrap. Freeze over night and then remove from trays (tins) and put in a freezer bag then back to the freezer until needed. A regular muffin tin is 1/3 cup in volume, a large muffin tin is ¾ cup in volume, and an ice cube is ¼ cup in volume. The ice cube size is great for single servings of pasta, flavoring soups, sauces, mayonnaise and salad dressings; or to put on top of fish or chicken fillets.