Although I’m a lover of all things Italian, one dish I have never taken to has been pesto. I think the flavor of herbs is too potent for my taste buds and it never excited me like all other Italian flavours. However, I always liked the concept of pesto…greenery, olive oil, nuts and one of my favourite cheeses, parmesan. So, I thought I would make this version instead.
Let me tell you, I have been talking about this pesto with anyone and everyone who will listen (sorry everyone, I will stop now). I have also been eating this just about everyday for the past 2 weeks and that means alot for this food lover who hates eating the same thing all the time.
It’s great because it turns a plain plate of pasta into something much more gourmet, without any of the work, and it not only tastes great warm, but you can eat the leftovers cold the next day and still have it taste great.
For lunches I have been throwing the leftover pasta with a 1/2 cup of white beans and 1 cup of chopped cherry tomatoes. You can add just about any vegetable and it would taste just as wonderful, and if you’re not into beans you can always add chopped up chicken or turkey.
Makes 6 – 1/4 cup servings
1 1/2 cups raw spinach, lightly packed
3/4 cup extra-virgin olive oil
1 cup walnuts
1 cup parmesan cheese, grated
2 garlic cloves
3/4 tsp salt
1. In a food processor or blender combine all ingredients in the order listed and puree until smooth.
2. If you prefer a thinner consistency then add an extra tbsp of oil and continue to puree.
3. Store in an airtight container and refrigerate for up to one week.
NOTE: I use 1/2-3/4 cup dry pasta (2-3oz) per serving and use 1/4 cup of the pesto.
Wednesday is my killer day with nine hours at school and only a one hour break, which is usually spent studying. I make sure to pack a rambo commando lunchbag because after my break I’m learning about the same subject for five hours straight, so snacks help prevent my brain from exploding. Thank goodness it’s Clinical Nutrition, my favourite subject this term!