When it comes to making pesto, there are unlimited ways to make it just as there are unlimited uses for the finished product. At its most simple form, I think of it as a combination of a green leafy vegetable, finely ground nuts, garlic, olive oil, salt and pepper. Any of these basic ingredients can be interchanged. This recipe uses very common and inexpensive ingredients and is easily modified to suit one’s own tastes. I frequently add a can of anchovies to this and forgo the extra sea salt. The anchovies are not really detected. They just lend a richer flavor and higher-quality nutrition to the mix.
- Bring a large pot of water to a boil.
- Dump spinach into boiling water and leave for a couple of minutes.
- Remove spinach with tongs and submerge into cold water.
- Remove spinach from water and place on a towel to air dry.
- 1 cup walnuts
- 1 cup extra virgin olive oil
- 2 cups prepared spinach (see above) or cilantro, basil, parsley, etc.
- 3 cloves garlic
- juice from 1 lemon
- 1 Tbsp apple cider vinegar
- 1/2 tsp unrefined sea salt
- 1/2 tsp fresh ground black pepper
- 1/2 cup grated parmesan cheese,optional
- In a food processor, add walnuts and finely chop.
- Remove chopped walnuts and place in large bowl.
- Add spinach, garlic and olive oil to food processor and pulse to a creamy consistency. Pour into bowl containing ground walnuts.
- Add salt, pepper, lemon juice, apple cider vinegar and cheese, and mix all ingredients thoroughly.
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