In my pantry today:
- 2 c [spinach or chopped fresh broccoli, stems ‘n all]
- 1/2 c walnut halves/pieces
- 1/2 c Parmesan cheese
- 3 cloves garlic
- 1/3 c olive oil
- 1/4 tsp sea salt
Those ingredients up there?
Throw them all in the food processor and turn it on.
Toss with your choice of pasta, chicken or fish. Above is actually the spinach pesto tossed with linguine and some steamed broccoli florets. Last night we got home from an afternoon of errands and were too tired to make a big fuss. I was able to get the pesto ready by the time our box of mini-pierogies were done. My wife drained them and handed me back the empty, still-fuming pot. I spooned inabout half the food processor’s aromatic goods and smeared it around to heat/loosen it up (feel free to add an extra dollop of oil if you find it too stiff).
Then, with the pasta: drain the linguine while al dente, and put it back into pot; mix. With the pierogies, we just spooned the broccoli pesto atop their delicate, easily-offended skins.
This new addition to my current recipe lexicon gets 5 spoons with applause for being so easy, delicious and full of protein/good fats and phytonutrients. Tonight I’m using the other half of last night’s broccoli pesto — the other half of the food processor’s insides never seem to make it to the freezer.