Thursday, August 21, 2014

Spinach, Basil & Pistachio Pesto

Printable Recipe

Prep time: 5 minutes

Makes 1 cup

4 cloves garlic
1/2 cup toasted pistachio nuts, shelled
2 cups spinach leaves (this time I used baby spinach)
1/2-3/4 cup fresh basil leaves
1/2 cup good quality extra virgin olive oil
1/4 cup fresh lemon juice (or more if you like tangy)

Directions:   I do everything in my food processor (FP), but rather than throw everything in together I do the following:
1. With the motor running, drop the garlic down the feeding tube.  Turn the motor off and scrape down the sides, making sure all the garlic is now at the bottom of the bowl.

2.  Add the pistachio nuts and pulse until the nuts are finely chopped.   Scrape down the bowl and add the rest of the ingredients.

3.  Taste for seasoning.

4. Some for now, some for later:  Keep what you know you'll use within a few days in an air tight container in the fridge.

Freeze the rest.  Here's my favorite way...
1. use Glad seal n press wrap...lay one sheet flat, spoon 1 tbsp portions, leaving about 1-2 inches between portions. Lay a second layer of wrap over top and seal around each portion.

2. Place the sheets flat on a cookie sheet that will fit in your freezer.  Leave for at least 2 hours or overnight. Then roll up the sealed sheets and place in a zip lock freezer bag, label and store for up to 4 months.

3. Peel off, defrost and use as much as you need.  

  • 1-2 lumps for an omelet or frittata, like the one pictured  
  • 1-2 lumps with a dollop of your favorite mustard to marinate/glaze some chicken breasts for grilling
  • 1 frozen lump directly into some soup for extra flavor
  • the rest is up to your imagination.

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