I’m on a quest to slide in as many different plants and/or green things as possible in food and pesto is a great opportunity for that, I made this one with pistachio + spinach for added nutrient density
noun pesto made with leftover ingredients ie - leafy greens (spinach, arugula, wilted basil, parsley)
- nuts (not pine nuts but cashews or walnuts) not true pesto but its ok in a pinch
No measurements: blanch a shit ton of spinach--you can even use frozen in a pinch. At the same time, put a shit ton of olive oil in a pan on medium to low heat and lightly brown 8-15 garlic cloves (also a shit ton). Strain the spinach and blend in a blender, or food processor, with the garlic in olive oil until it's green and creamy. Salt and pepper to taste. If you're feeling fancy, add lemon zest. It's hard for it to not taste amazing no matter the measurements. Add it to everything: pasta, eggs, sandwiches. Voila!
