Pesto, in my opinion, definitely beats out Snapple as being the best stuff on earth. Olive oil, fresh basil and garlic, really, could it get any better than this? Yes! Parmesan cheese and my added spin, baby spinach kicks it up a notch. This sauce is so versatile, it can be added to about anything. Sandwiches, eggs, pizza, I’m convinced it could even make cardboard taste good.
Whip this green goodness up in a few quick minutes and store in an airtight container in your fridge for 2-3 weeks, keep a small layer of olive oil over the top to keep greens from oxidizing…. convenient deliciousness for any meal.
Also safe for all my gluten-free friends.
makes about 1 cup
- 3 cloves GARLIC, roughly chopped
- 1 tsp FRESH LEMON JUICE
- 1 1/2 cups SPINACH, BABY, loosely packed
- 2 cups BASIL, FRESH, loosely packed
- 1/4 tsp SALT, SEA (more or less to taste)
- 1/2 tsp BLACK PEPPER, GROUND (more or less to taste)
- 1/2 cup OLIVE OIL, EXTRA VIRGIN, (good quality)
- 2 tbsp PARMESAN CHEESE, freshly grated*
*Gluten Free option: check your parmesan cheese brand for added stabilizers that may contain gluten. A fresh wedge is typically safe.
Makes about 1 cup. Serving size: about 1 Tbsp. Serve with whole grain pasta, sandwiches/paninis, grilled chicken or fish, scrambled eggs, hummus, sliced tomatoes and fresh mozzarella, pizza or garlic bread.
NUTRITION INFO PER SERVING (1 Tbsp): 70 calories, 7g fat, 1g sat fat, 45mg sodium, 0g fiber, 0g sugar, 0g protein
VARIATIONS: Add nuts (like walnuts, pine nuts, pistachios) or other greens like arugula.
Monday night we went down to Shoreline Village in Long Beach with Klint’s family visiting from Iowa. It was a beautiful evening eating seafood under the outdoor lights at Gladstone’s Restaurant by the harbor, taking an after dinner stroll along the colorful shoreline stores and enjoying views like the Queen Mary and Lighthouse. Worth a stop if you’re ever in Long Beach, CA.
Sorry, these are phone pictures….