{Recipe} Spinach-Basil Pesto

Spinach Basil Pesto

Pesto is one of the only green in color foods I can get my kids to eat. So I especially like to hide a leafy green veggie in it! I’ll use anything from Arugula to Mizuna to a touch of baby Kale and Spinach. They have no clue. They love it and ask for it all the time. I typically make it once a week so we have it for pasta one night and on a homemade pizza another night. 

Favorite Pizza

Rolled out dough, topped with halved cherry tomatoes and baked. We then throw on some raw cashew cheese on top as soon as it comes out of the oven. Its great.

Pesto and Roasted Vegetable Sandwich

I personally like to to save some for Roasted Vegetable Sandwiches. I could eat these sandwiches all summer long. 

There is also sometimes pesto eating before a pesto dinner. I get hungry while I’m cooking.

I generally always made our pesto in a food processor but, sadly, part of it broke and I still haven’t ordered the replacement part. All of our pesto is now made in our Vita Mix. The processor makes it chunky, which I prefer. The Vita Mix makes the pesto smooth, which is also ok. It just depends on what you like or which appliance is working and which isn’t! 

Traditionally pesto is made with pine nuts. I’ve given up on pine nuts since having a good ol’ case of pine mouth a few years back. It was terrible. My mouth tasted like metal for days. Right not my favorite nuts and seeds to use are: almonds, cashews, sunflower seeds and pumpkin seeds. Seeds being my favorite since I like to keep my daughters school lunches nut free.  Feel free to experiment with any nut or seed you like. 

What’s also traditional in pesto which is a concern for vegans or those that are just dairy free is cheese. I found the best way to replace the cheese in this recipe was to use miso paste! We think it’s a perfect substitution and it’s quite healthy for you also. A good Mellow Miso is easy to find in well stocked supermarkets. 

Spinach-Basil Pesto

2014-06-25 13:27:34

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Ingredients

1. 2 cloves of garlic
2. 2 cups basil
3. 2 cups baby spinach
4. 2 1/2 tablespoons mellow miso paste
5. 3/4 cup pumpkin seeds
6. 1/2 cup extra virgin olive oil, may need more
7. 1 tablespoon agave syrup (optional)
8. salt to taste

If making in a high speed blender

1. Add all ingredients and blend until combined. Salt to taste. If it's thicker then you would like then drizzle in some more olive oil.

If making in a food processor

1. Pulse seeds and garlic until finely chopped. Add basil, spinach, mellow miso paste, agave syrup and blend. While the machine is running slowly pour in the oil. Blend until combined, stopping to scrape down the sides of the bowl a few times. Season to taste with salt.

Notes

1. Experiment! Try different nuts and seeds! Try different leafy greens but always use basil! Enjoy!

By Jenna www.good-good-things.com

good good things http://good-good-things.com/