In case you need me to tell you…
it’s really cold out!
I need a bit of spring.
You know, one of those days where the temperature climbs to 65 degrees and you peel yourself away from the fire, peeling back the layers, maybe show an elbow or an ankle and step outside to enjoy the warmth?
This is what I’m dreaming about right now. Who’s with me?
To show winter who’s boss around here, I’ve decided to make some fresh spinach and basil pesto.
That just sounds like spring with its bright green color.
And, to continue on my path of “January is the new spring,” I also picked up some yellow daffodils and a big bag of lemons.
Don’t you think daffodils and lemons just feel like spring is approaching?
So, without further ado, let’s begin on this lovely little sauce and, stop talking about the weather….
Here’s a look at the ingredients. I just know you have most of what you’ll need already. I chose to use a combination of spinach and basil, but pesto made from arugula is peppery and delicious too (and one of my favorites).
Here is the finished pesto. Use it to top off eggs, spread onto rolls for a sandwich or panini, or to top grilled chicken. Pesto can be swirled into softened butter to make a compound butter and in the summer you can slather it onto corn on the cob. It’s uses are endless.
How do you use your pesto?
Spinach and Basil Pesto
1 cup fresh spinach
1 cup fresh basil
3 tbsp almonds
1/2 tsp kosher salt
1 large clove garlic, smashed
scant 2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmagiano-Reggiano cheese
Place all the ingredients into the bowl of a food processor and process until sauce is smooth. Store in the refrigerator up to one week or freeze in ice cube trays.
Yield: 1 cup