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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.

Please don’t go eating cardboard.

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.

BASIL-SPINACH PESTO

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.

1. In a food processor or blender place rough chopped garlic, lemon juice, spinach, basil, salt and pepper. Pulse a few times to chop. 2. With the motor running, gradually pour olive oil through top spout of blender or food processor (may need to stop and scrap down the sides a few times until pesto is blended and smooth). Add parmesan cheese, if desired, and pulse a few times to incorporate.

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….

The lighthouse at sunset

my grilled scallop and shrimp skewers (as you can see I already dug into the scallops which were amazing)

My mother-in-law’s Jerk Salmon with Tropical Salsa – super flavorful

Shoreline Village

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