Spinach Pesto

Pesto is easy.  Typically, it’s made with basil, but basil is expensive, so I supplemented this one with spinach (I had some left over from my potato and spinach gratinée).  It turns out that you can make pesto out of anything green and leafy: parsley, cilantro, and apparently, spinach.  

Besides being delicious and visually appealing, the best thing about pesto is that it freezes beautifully.  This means that you can make it in the summer when fresh basil abounds at the farmer’s market and freeze it for use in the winter.  I remember my mom would freeze fresh pesto in ice cube trays.  Whatever works.

(photo via loscheiner)

Spinach Pesto

2 c. fresh basil (packed)
2 c. fresh spinach (packed)
1/4 c. pine nuts
1/2 c. grated parmesan
1/2 c. good olive oil
Juice of 1/2 lemon
4 cloves garlic, smashed
Salt, cracked pepper

Wash the basil and spinach.  Remove any tough stemmy bits.  Dry the leaves off, either with a paper towel or in a salad spinner.  If you’re using an immersion blender, place ingredients in a large bowl, otherwise, use a blender.  I started by putting 1/2 the leaves and other ingredients in, that way I could adjust seasonings as I went.  Blend everything until it is a thick, paste consistency.  Season to taste.  Refrigerate if you plan on using the pesto within a few days, otherwise, store it in a tupperware and freeze.